Name: Lime Curd Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3/4 cup lime juice; 2 teaspoons lime zest; 1 cup sugar; 6 egg yolks; 6 tablespoons unsalted butter (divide into 1 tablespoon pieces)

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If you like Lemon Curd, you are going to LOVE this homemade Lime Curd. Sweet, rich and tangy, lime curd is easy to make and the perfect decadent treat!

Seriously, this stuff is so good I just eat it with a spoon. Not even kidding. This recipe makes 2 smaller jars, and I sat down and almost devoured a whole one in just one sitting.

I just couldn't stop. It was so good. It felt so wrong but so right at the same time.

If you're on the curd train (that sounds weird but we'll go with it) you will also LOVE this blueberry curd. It is beyond incredible!

I have another giant bowl of fresh limes (yes I get them fresh from the boyfriend's parents) and I am already looking forward to the next batch. Because it's also super easy. I mean seriously, it's done in under 20 minutes.

So get your spoon out.

You can also use these same instructions from this sous vide lemon curd to make lime curd in the sous vide.

Ingredients

Any kind of limes can be used for this recipe. I use fresh grown Persian limes which are just incredible, but store bought will work also. Key limes tend to have a stronger flavor and are preferred to use in baking sweet. Either way, DO NOT use bottled lime juice for this recipe!!

Learn more about the different kinds of limes.

Lime zest is the thin outside layer of the skin. Use a citrus zester like this one (affiliate link) to zest your limes.

Make sure to use unsalted butter - if you use slated the curd will likely taste less appealing.

Serving Options

I absolutely love it on these Shortbread Cookies;
Use it as a cupcake filling. Read this post on how to fill a cupcake;
Add it to yogurt;
Use it in place of the Lemon Curd in these Meringue Tarts, Lemon Chiffon Pie or Lemon Souffle;
Spread it on toast or pancakes (try it on these Blueberry Pancakes or these Lemon Ricotta Pancakes);
Spread it on toast or an English muffin.

Step By Step Instructions

Heat the lime juice, sugar and zest in a saucepan over medium heat until the sugar is dissolved.

Whisk the egg yolks in a medium sized bowl.

Temper the egg yolks by pouring a VERY small amount of the warm lime liquid into the egg yolks while whisking. Keep adding small amounts until half the lime mixture has been incorporated into the egg yolks.

Pour the egg yolk mixture back into the saucepan and whisk together.

yellow mixture in a saucepan with a whisk

Continue to heat over medium heat. Add the butter, one piece at a time, whisking until melted. Continue adding the butter pieces, one at a time until melted, until it has all been incorporated. Be sure to whisk constantly while doing this.

Continue whisking for about 5 minutes, or until the mixture has thickened and started to bubble a little.

Remove from heat and let cool at room temperature. Pour into a jar and store in the fridge for up to 2 weeks.

Expert Tips

ALWAYS use fresh lime juice.
When heating the lime juice mixture, it does not need to boil, it only needs to get warm enough that the sugar dissolves.
When tempering the eggs, it is very important to add only a SMALL amount of the heated lime juice mixture to the egg yolks at a time. This will help prevent the eggs from cooking.
When adding the heated lime juice mixture, make sure to be whisking constantly while you add any hot liquid.
If your curd doesn’t seem thick enough after cooking it the recommended time, don’t worry. It will continue to thicken as it cools.
You can strain the lime curd through a cheesecloth to make it ultra smooth, but I don't typically find this to be necessary.
Lime curd can be frozen in an airtight, freezer safe container for up to 1 year. To thaw, place in the fridge overnight. I recommend freezing in batches so you can thaw out portions at a time as needed.

Why My Lime Curd Won’t Thicken?

If your curd doesn’t seem thick enough after cooking it the recommended time, don’t worry. It will continue to thicken as it cools.

Why is My Lime Curd Too Thick?

Typically, if your curd is too thick it means you cooked it for too long.

More Favorite Sweets You'll Probably Like

Did you make this lime curd recipe? Rate it and leave me a comment to let me know how it turned out!

Lime Curd Recipe

If you like Lemon Curd, you are going to LOVE this homemade Lime Curd. Sweet, rich and tangy, lime curd is easy to make and the perfect decadent treat!

4.79 from 19 votes

Print Rate

Course: Dessert

Cuisine: American, French

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 177kcal

Author: Danielle Wolter

Ingredients

Instructions

Heat the lime juice, sugar and zest in a saucepan over medium heat until the sugar is dissolved.
Whisk the egg yolks in a medium sized bowl.
Temper the egg yolks by pouring a VERY small amount of the warm lime liquid into the egg yolks while whisking. Keep adding small amounts until half the lime mixture has been incorporated into the egg yolks.
Pour the egg yolk mixture back into the saucepan and whisk together.
Continue to heat over medium heat. Add the butter, one piece at a time, whisking until melted. Continue adding the butter pieces, one at a time until melted, until it has all been incorporated. Be sure to whisk constantly while doing this.
Continue whisking for about 5 minutes, or until the mixture has thickened and started to bubble a little.
Remove from heat and let cool at room temperature. Pour into a jar and store in the fridge for up to 2 weeks.

Expert Tips:

ALWAYS use fresh lime juice.
When heating the lime juice mixture, it does not need to boil, it only needs to get warm enough that the sugar dissolves.
When tempering the eggs, it is very important to add only a SMALL amount of the heated lime juice mixture to the egg yolks at a time. This will help prevent the eggs from cooking.
When adding the heated lime juice mixture, make sure to be whisking constantly while you add any hot liquid.
If your curd doesn’t seem thick enough after cooking it the recommended time, don’t worry. It will continue to thicken as it cools.
Lime curd can be frozen in an airtight, freezer safe container for up to 1 year. To thaw, place in the fridge overnight. I recommend freezing in batches so you can thaw out portions at a time as needed.

Nutrition

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Lime Curd Recipe