Lime curd is a great-tasting variation of the traditional lemon curd. Made with fresh-squeezed lime juice and lime zest this lime curd recipe is creamy, thick, and tart. With just 5 ingredients and less than 30 minutes of hands-on time, it's an easy and delicious dessert to make. See the list at the end of this post for links to the other fruit curd recipes.
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This lime curd can used as filling for tarts, a spread for biscuits and pancakes, or an ice cream topping. For example, replace the Meyer lemon curd in my Meyer Lemon Tart recipe with lime curd, top it with whipped cream and you have an easy by impressive dessert.
As a self-taught baker and recipe developer I love exploring new flavors and how to incorporate fruit into my desserts. Fruit curd, like strawberry and kumquat are simple to make and a great way to incorporate the flavor of fresh fruit into a dessert and preserve the flavor.
Why You'll Love This Recipe
- Easy to Make: Using fresh lime juice, this fruit curd recipe is simple and takes less than 30 minutes to make.
- Fresh & Flavorful: Limes have a tart, acidity, and slightly floral flavor with a hint of sweetness. The eggs and butter add a richness and creaminess that takes it to the next level.
- Multiple Uses: This recipe is versatile! You can use this as a filling for a tart, as in my Coconut Cake with Lime Curd Filling, a topping for ice cream, or for breakfast as a topping for pancakes
For more ideas on fruit curds check out my other fruit curd recipes on the blog. There are 13 to choose from. Some of my favorites include:
Lime Curd Ingredients
The basic recipe for this lime curd consists of 5 ingredients:
- Fresh Lime Juice: Fresh squeezed lime juice is the star of this show. Persian limes are used for this recipe. You can use key limes which have a more floral aroma.
- Lime Zest: Lime zest is grated right into the cooked lime curd and adds a bright tangy flavor to the curd with a hint of floral aroma.
- Granulated Sugar: Sugar adds sweetness, but the main purpose of the sugar is to combine with the eggs to create a creamy custard. The sugar breaks up the protein clumps in the eggs, which raises the temperature at which the eggs set. Permitting the egg proteins to set slow and disperse with the other ingredients results in a smooth and creamy lime curd.
- Large Eggs and Egg Yolks: The eggs add flavor, thicken the curd, and create a creamy texture. They also make a stable emulsion - meaning the curd won't separate or break apart when it cools.
- Unsalted Butter: Butter adds richness to the curd and helps make the curd satiny smooth. If you are allergic to dairy you can make the curd without butter. It will be a little less creamy, but still taste delicious.
- Kosher Salt: Just a little bit of kosher salt balances out the tartness of this luscious fruit curd.
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,
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make 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.
Step 1: Separate the egg yolks into a glass container with two whole eggs. Store the leftover egg whites in the refrigerator in an airtight glass container.
Step 2: Juice the limes until you have 3/4 cup.
Step 3: Place the lime juice and sugar in a non-reactive (i.e. stainless steel or enamel lined) saucepan and whisk to combine the ingredients.
Step 4: Add the eggs and whisk until the eggs are thoroughly incorporated into the mixture.
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, and aluminum and cast iron are reactive. Reactive pans will react with the acid in the juice and change the flavor of the final dish.
Step 5: Place the saucepan over medium-low heat and whisk constantly. Make sure to cover the entire bottom of the pan while whisking
Don't walk away from the curd while it's cooking or it will burn. If you have to walk away, remove the pan from the heat.
The recipe lists the temperature to ensure that the curd is cooked enough, so it thickens as it cools in the refrigerator. As the curd starts to thicken and steam rises from the surface, check the temperature often using an instant-read thermometer.
Don't let the curd boil. Boiling curd will cause it to curdle and create a grainy texture. If the lime curd curdles, strain it twice through a fine-mesh strainer, to remove the grainy bits. If that doesn't work, process it in a blender to try and smooth it out.
Step 6: When the curd has thickened remove it from the heat and whisk in the butter one tablespoon at a time.
Step 7: Strain the curd through a fine-mesh strainer to remove the egg solids.
Step 8: Zest fresh lime on top of the curd. Cover with plastic wrap to keep a skin from forming on top of the lime curd.
Chill the curd immediately to keep bacteria from forming.
How to Store the Curd
- Refrigerate: The lime curd can be refrigerated in an airtight container for up to 2 weeks.
- Freezer: The curd can be frozen for up to a year. Place the lime curd in an airtight freezer-safe container. When ready to use the curd, let it thaw in the refrigerator for 24 hours before using it.
What To Do With Lime Curd
- Spruce up your breakfast and top your scones, pancakes, or waffles with the curd.
- Use it as filling for layer cakes, as in this Coconut Cake recipe.
- Make crepes, and fill them with this creamy lime curd topped with fresh whipped cream
- For a quick and impressive dessert use it as an ice cream topping or cheesecake.
Pro Tips for Success
- Use a non-reactive saucepan, like stainless steel or enamel-coated cast iron. Avoid aluminum, which can give the curd a metallic taste.
- Check the temperature often with an instant-read thermometer, and don't let the curd boil. Boiling can cause the curd to curdle and become grainy.
- Cover the surface of the curd with plastic wrap to prevent a skin from forming on top of the curd.
- Chill the curd immediately to prevent bacteria from forming.
If you make this luscious lime curd please leave a rating and a comment below.
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If You Like This Recipe, Try These Other Fruit Curd Recipes
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How to Make Homemade Lime Curd, Step by Step
Ingredients
- 3/4 cup fresh squeezed lime juice
- 1 cup (200 grams) granulated sugar
- 5 large (100 grams) egg yolks
- 2 large (100 grams) eggs
- 1/8 teaspoon kosher salt
- 6 tablespoons (85 grams) unsalted butter room temperature (65-68°F)
- 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.
Storage
- Refrigerate: The lime curd can be refrigerated in an airtight container for up to 2 weeks.Freezer: The curd can be frozen for up to a year. Place the lime curd in an airtight freezer-safe container. When ready to use the curd, let it thaw in the refrigerator for 24 hours before using it.
Notes
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- Stainless Steel Saucepan: Use a non-reactive saucepan, like stainless steel or enamel-coated cast iron. Avoid aluminum, which can give the curd a metallic taste.
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- Temperature Check: Check the temperature often with an instant-read thermometer, and don't let the curd boil. Boiling can cause the curd to curdle and become grainy.
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- Food Safety: Chill the curd immediately to prevent bacteria from forming.
Katelynn Robinson says
Why is there more butter in the lemon curd than in the lime curd recipe?
Cheryl Norris says
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.
Sue says
Explosion of flavours!!! Highly recommend!
Cheryl Norris says
Hi Sue
Thank you so much for trying this recipe and leaving such a lovely review. I appreciate it.
Lisa Osborn says
I made this curd today for a lime tart with a coconut cookie crust turned out beautiful and no hassle to make
Cheryl Norris says
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.
Roger Kocher says
Could I add extra yolks if I need thick curd?
Cheryl Norris says
Hi Roger
This recipe makes a pretty thick curd. If you want it thicker I recommend adding one extra egg yolk.
Candace Gooden says
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!
Cheryl Norris says
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.
Humuhumu says
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!
Cheryl Norris says
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.
Mark says
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.
Cheryl Norris says
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.
Eliza Stefan says
Incredible and easy lime curd. It’s my first time making any kind of curd and it turned out absolutely perfectly.
Cheryl Norris says
Hi Eliza
Thank you for trying my lime curd recipe for your first attempt at making curd. That means a lot to me! I'm so glad you enjoyed this recipe and that your first curd was successful. I understand the joy of making something for the first time and having it come out right. And thank you for taking the time to leave this review.
Lindsay says
This is a great lime curd recipe! Thick and creamy with a perfect balance of tart and sweet. I used it to fill a coconut cake and everyone raved about the cake’s filling. My sister isn’t a big dessert person and I caught her sneaking an extra spoonful of lime curd. Definitely a keeper!
Cheryl Norris says
Hi Lindsay
Thank you for trying this lime curd recipe and for leaving such a wonderful review. It made my day. This recipe is perfect with coconut cake (one of my favorite combos) and I'm glad you consider it a keeper and your sister is enjoying it.
Julie says
I've made both the lime curd and the strawberry curd with fantastic results. So very, very flavorful.
And thank you for noting the "done" temperature of 185 degrees! This really helps.
I will be using the orange curd and lemon curd recipes in the future.
Cheryl Norris says
Hi Julie
I'm so glad you enjoyed these 2 curds and found the temperature detail helpful.
Sarah says
Easy to follow recipe that makes tasty, smooth curd.
Cheryl Norris says
Hi Sarah
Thank you for trying this recipe and leaving this review. I'm so glad you enjoyed it.
Sarah says
The recipe is easy to follow and the lime curd is delicious! Smooth texture and the zest adds a bit of extra zing.