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    Home » Side Treats » Lime Curd

    Published: Jan 27, 2021 by Cheryl Norris · This post may contain affiliate links

    Lime Curd

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    Lime curd is a great tasting variation of the traditional lemon curd. This lime curd is creamy, thick, and tart; and it tastes like you're eating an actual lime. And the best part - it takes less than 30 minutes to make. See the list at the end of this post for links to the other fruit curd recipes.

    Lime Curd

    Since I started the blog I have the goal to make as many fruit curds as possible. So far I've made lemon, kumquat, strawberry, and rhubarb. You can do almost any citrus fruit in addition to raspberries and blueberries.

    Jump to:
    • Why This Recipe Works
    • Lime Curd Ingredients
    • How to Make Tart and Tangy Lime Curd
    • How Long Can Fruit Curd be Refrigerated
    • Serving Options
    • Frequently Asked Questions
    • Other Fruit Curd Recipes
    • Lime Curd

    Why This Recipe Works

    Fruit curd is an indulgent, luscious, tart, creamy fruit spread that is good as a dessert topping, spread on toast, or as a filling for tarts and cakes. This recipe works because it uses almost a cup of fresh-squeezed lime juice to create a curd that tastes like limes. Egg yolks and butter create a creamy and thick texture.

    Lime Curd Ingredients

    The basic recipe for this lime curd consists of four ingredients:

    Lime Curd Ingredients - Fresh Lines, Sugar, Butter and Eggs
    • Fresh Lime Juice
    • Lime Zest
    • Whole Eggs and Egg Yolks
    • Unsalted Butter
    • Granulated Sugar

    Not shown in this picture is the lime zest. Lime zest is the thin outer skin of the lime and contains the oils that carry the flavor the lime flavor. Use a microplaner to zest the fruit and be careful to only zest the green part not the white bitter pith.

    For the best curd, use real fresh limes and not bottled lime juice. You'll need enough limes to get 3/4 cup of juice, which can be 3-5 limes depending on their size and juiciness,

    Eggs are used to thicken the curd. The combination of sugar and eggs is needed for thickening and butter makes it extra creamy.

    How to Make Tart and Tangy Lime Curd

    The first time I made lime curd I made it as the filling for my Coconut Cake with Lime Curd Filling. I was thrilled with how well the lime curd paired with coconut buttercream and coconut cake. It's one of my favorite flavor combinations.

    Lime Curd Ingredients - Lime Juice, Eggs, and Sugar

    The recipe starts by whisking the egg yolks and sugar together in a 2-quart or 3-quart non-reactive saucepan until the mixture is well blended the sugar starts to dissolve.

    TIP FOR SUCCESS

    A nonreactive pan is a pan that doesn't react with the food being cooked. Stainless steel and enamel coated cast iron are non-reactive, aluminum and cast iron are reactive. Reactive pans will react with the acid in the juice and change the flavor of the final dish.

    Next add the lime juice, egg yolks, and whole eggs, and whisk the ingredients together.

    Place the saucepan over medium heat and whisk the curd constantly making sure to cover the entire bottom of the pan. Do not walk away from the curd while you are cooking it or it will burn. If you have to walk away for some reason, remove the pan from the heat.

    When the curd has thickened and reached the temperature of 185 degrees F strain it through a fine-mesh strainer to remove any solids (little bits of cooked eggs) so it is extra smooth.

    Lime Curd with fresh lime zest

    The temperature is listed to ensure that you have cooked the curd enough so it will thicken as it cools. As the curd starts to thicken and steam rises from the surface, check the temperature often. Don't let the curd boil. Boiling curd will cause it to curdle and create a grainy texture.

    The directions call for a non-reactive saucepan, which is a pan that will not react with the acid in the limes. Do not use an aluminum pan, use stainless steel. Using an aluminum pan will produce a metallic taste.

    Chill the curd immediately to keep bacteria from forming. Cover the surface of the curd with plastic wrap to keep a skin from forming on the surface of the lime curd.

    Lime Curd - Ready to be Refrigerated

    How Long Can Fruit Curd be Refrigerated

    The lime curd is good in the refrigerator for 2 weeks and can be frozen for up to one year. If you freeze it, allow it to thaw in the refrigerator about 24 hours before you're ready to use it.

    Serving Options

    • Use it as a topping for pancakes, waffles, ice cream, yogurt, cheesecake, other cakes and even just plain toast.
    • Use it as filling for layer cakes, tarts, crepes or sandwich cookies.

    Frequently Asked Questions

    Can I freeze lime curd?

    Yes, the lime curd can be frozen for up to a year. Allow it to thaw in the refrigerator for 24 hours before you're ready to use.

    What happens if my lime curd is curdled?

    Unfortunately, if the curd is allowed to boil it will curdle the eggs and make the curd grainy. You can try straining it twice through a fine-mesh strainer, but that not remove all the grainy bits.

    I'm allergic to dairy. Can I make it without the butter?

    Yes. If you are allergic to dairy you can make the curd without butter. It will be a little less creamy, but still taste delicious.

    Can I make lime curd without eggs?

    No, you cannot make lime curd without eggs. Eggs are a signature ingredient of fruit curds. Eggs thicken the curd and provide the creamy texture. You can make a lime filling which consists of lime juice, sugar and cornstarch. In this case, the cornstarch is the thickener.

    Lime Curd with Lime Zest

    Other Fruit Curd Recipes

    For other delicious fruit curds and recipes using fruit curd, check out these recipes on the blog:

    • Seville Orange Curd
    • Coconut Cake with Lime Curd Filling
    • Homemade Lemon Curd
    • Blackberry Lemon Curd
    • Meyer Lemon Tart
    Lime Curd in a Jar
    Lime Curd

    I hope you try the recipe for this luscious lime curd. If you do make it please leave a comment or tag me on Instagram @bakesbybrownsugar. If you're looking for ideas on how to use besides eating it by the spoonful check out my recipe for Meyer Lemon Tart.


    Lime Curd in a Jar

    Lime Curd

    The taste of limes is hard to describe, but this lime is fruity, creamy, tart, and oh so delicious.
    5 from 19 votes
    Print Pin Comment
    Course: Dessert
    Cuisine: English
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Chilling Time: 2 hours hours
    Total Time: 2 hours hours 25 minutes minutes
    Yield: 2 cups
    Author: Cheryl Norris

    Ingredients

    • 5 (100 grams) large egg yolks
    • 2 (100 grams) large eggs
    • 1 cup (200 grams) granulated sugar
    • 3/4 cup fresh squeezed lime juice
    • 6 tablespoons (85 grams) unsalted butter room temperature (65-68°F)
    • 1/8 teaspoon kosher salt
    • 2 teaspoons lime zest

    Instructions

    • Place a strainer over a large bowl, near the stove. Use a 2 or 3-quart non-reactive saucepan for this dessert.
    • Place the eggs yolks, whole eggs and sugar in the saucepan and whisk until it is well blended. Stir in the lime juice, and salt.
    • Cook the mixture over medium heat, whisking constantly until the mixture is thickened and is 185 degrees F. It should coat the back of wooden spoon and leave a visible trail when you run your finger through it. When the mixture has thickened and reached temperature remove the saucepan from heat and whisk in the butter 1 tablespoon at a time.
    • Pour the lime curd into the strainer and press it through the strainer with a spatula. Zest the lime directly into the curd and gently stir the zest into the warm curd.
    • Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill for at least 2 hours.
    • The curd is good in the refrigerator for up to 2 weeks. It can be frozen for up to one year. When ready to use, thaw it in the refrigerator for 24 hours before ready to use.

    Notes

    A nonreactive saucepan is either stainless steel or enamel-coated cast-iron. A reactive pan, such as aluminum, will react with acid in the lime curd and affect the taste of the curd.

    Nutrition

    Calories: 919kcal | Carbohydrates: 110g | Protein: 13g | Fat: 50g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 742mg | Sodium: 237mg | Potassium: 230mg | Fiber: 1g | Sugar: 102g | Vitamin A: 1982IU | Vitamin C: 28mg | Calcium: 107mg | Iron: 2mg
    PIN IT FOR LATER!If you like this recipe Pin it for later and make it at home. Post a picture and mention @bakesbybrownsugar or tag #bakesbybrownsugar!
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    About Cheryl Norris

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    1. Katelynn Robinson says

      February 06, 2022 at 8:52 am

      Why is there more butter in the lemon curd than in the lime curd recipe?

      Reply
      • Cheryl Norris says

        February 08, 2022 at 10:54 am

        Hi Katelynn
        Adding more butter to the lemon curd is a matter of taste. Since the lemon juice is more tart than the lime juice the little bit of extra butter helps smooth out the flavor. The amount of butter can be reduced without changing the flavor too much.

        Reply
    2. Sue says

      June 18, 2022 at 9:12 am

      Explosion of flavours!!! Highly recommend!

      Reply
      • Cheryl Norris says

        June 24, 2022 at 7:30 am

        Hi Sue
        Thank you so much for trying this recipe and leaving such a lovely review. I appreciate it.

        Reply
    3. Lisa Osborn says

      November 21, 2022 at 10:18 am

      I made this curd today for a lime tart with a coconut cookie crust turned out beautiful and no hassle to make

      Reply
      • Cheryl Norris says

        November 26, 2022 at 10:51 am

        Hi Lisa
        Thank you so much for visiting the blog and making this recipe. I'm so glad you enjoyed it. That coconut cookie crust sounds amazing. I might try that.

        Reply
    4. Roger Kocher says

      November 28, 2022 at 4:55 pm

      Could I add extra yolks if I need thick curd?

      Reply
      • Cheryl Norris says

        November 28, 2022 at 9:22 pm

        Hi Roger
        This recipe makes a pretty thick curd. If you want it thicker I recommend adding one extra egg yolk.

        Reply
    5. Candace Gooden says

      April 28, 2023 at 5:47 am

      Please do not take an offense. Under your NOTE section, I believe you meant to type stainless steel not tainless. Just trying to be helpful.
      I do really like a lot of your recipes and plan on trying many of them this summer for my family. I kindly thank you for all the effort and hard work placed into posting these recipes.
      Keep baking!

      Reply
      • Cheryl Norris says

        April 28, 2023 at 8:05 am

        Hi Candace
        Thank you so much for taking the time to let me know about that error. I have corrected it. And thank you for the compliment on my recipes. I'm so glad to hear you're enjoying them. You have no idea how much that has just made my day.

        Reply
    6. Humuhumu says

      April 28, 2023 at 10:03 am

      This lime curd was incredible! I used it to fill lime macarons (I thickened it with a little cornstarch before taking it off the heat to add the butter). I'm already planning to make another batch, and I'll definitely be trying some of your other curd recipes. Thank you!

      Reply
      • Cheryl Norris says

        April 30, 2023 at 8:59 pm

        Hi Humuhumu
        Thank you for trying my lime curd recipe. I'm glad to hear that you liked it and want to try my other curd recipes.

        Reply
    7. Mark says

      August 19, 2023 at 1:28 pm

      5 stars
      Just made and it's so good. I did sub out the butter because one of my housemates can't do dairy and I remembered that olive oil citrus cakes really let the citrus flavor shine in a way that butter doesn't, so I used olive oil instead and it's so bright and delicious.

      Reply
      • Cheryl Norris says

        August 22, 2023 at 6:50 am

        Hi Mark
        Thank you so much for trying this recipe. I'm so glad you enjoyed the flavor of this lime curd. And thank you for this information on using the olive oil instead of butter. That is such a cool idea.

        Reply

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    Welcome to Bakes by Brown Sugar!

    I'm Cheryl, an engineer by day, and a baker by night. My goal is to be your go-to resource for creating the best versions of your favorite desserts. As a baking science geek, I am passionate about understanding what makes a recipe work and sharing that info with you. I love finding new recipes to share, and I hope you join me on this journey of deliciousness. Read more!

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