Lime Curd Recipe

This Lime Curd Recipe is made with real limes and tastes much better than the store-bought version. You can use it in tarts, cakes, or any other desserts. You can make so many things with lime curd; this easy recipe will make it simple. You only need a few ingredients, including lime juice, zest, sugar, eggs, butter, and salt. It only takes 15 minutes to make the sweet and sour curd, and it tastes so good that you can eat it with a spoon. If you love lemon curd, try this lime variety, and you will be hooked for life.

With summer around the horizon, it is the perfect time to make some delicious pies or muffins filled with homemade lime curd. This is pretty much the same recipe as my original lemon curd version. It is perfect for cake fillings, as a dip or spread. 

With limes starting to ripen and drop from the trees, people with lime gardens will look for some great recipes to use. From key lime pie to lime tarts, this lime curd makes storing the delicious filling for future recipes easy. I used to buy my curd from the farmer’s market because I thought it would be too time-consuming. But after making my first batch, I realized how fresher and flavorful it was.

My first batch took me precisely 13 minutes from start to finish, and it made a whole jar that usually cost me about $5 to buy pre-made. And the taste of the homemade one was incredible! You would wonder why to make this recipe at home?! First of all, it is very easy to make and quite delicious. It requires a few simple ingredients, and ready in less than 15 minutes.

Why you will love this recipe

• You can make so many dishes with this easy lime curd recipe: Whether you want to make pavlova, lime tarts, cilantro lime chicken, or key lime pie poke cake, you can. 
• You only need a few ingredients: To make this sweet and tangy dessert, you need limes, sugar, eggs, and butter with a pinch of salt.
• It’s done in minutes: You can make a lot of lime curd in less than 20 minutes.
• It lasts long: It stays fresh in the fridge for two weeks or in the freezer for six months.

What you’ll need need to make lime curd:

Special items:

• Double boiler – To cook and thicken the curd.
• Whisk – For this recipe, I use a silicone whisk to keep whisking it without damaging the pan.
• Candy thermometer – To check the temperature of the curd.

Ingredients:

• Lime zest—For the best flavor, Make your lime zest from a fresh lime. It only takes a few minutes.
• Lime juice – Freshly squeezed from the same time you got the zest. That way, nothing goes to waste.
• Sugar – White granulated sugar for the right consistency and flavor.
• Egg yolks—You need eight egg yolks. The egg whites can be saved for omelets, soups, cookies, pavlova, or icing. 
• Butter—Use unsalted butter if you have it. If not, omit the salt from the recipe.
• Kosher salt – Use Kosher salt so there is no bitter aftertaste.

How to make lime curd?

1. Zest and juice: Start by washing and drying the lime. Then, zest it using a zester before squeezing the juice out of it.
2. Heat it up: Put all the ingredients except the egg yolks into a double boiler on medium heat. Whisking constantly, keep heating until it thickens, and then add the egg yolks one at a time, mixing well between each one. Keep stirring until the mixture reaches 160 degrees F. 
3. Cool and store: Remove from the heat and let the curd cool before pouring it into a glass jar to store.

Expert tip

Zesting a lime

Many people buy lime zest instead of making it themselves because they think it is too difficult. But it is really easy to make your own, and it tastes so much better. And it really is not hard to do either. All you need is a zester, also known as a microplane. The zester looks like a tiny grater with a handle. It is specifically made for this purpose, as it removes the green part of the skin without cutting into the pith.

Holding the lime in one hand and the zester in the other, start at the top of the fruit and push it along the grater, rotating the lime as you go. Push gently. Although it is made for this purpose, if you push down too hard, you may end up with pith in your zest, making your curd bitter.

You could also use a grater with smaller grades. Hold the lime just like you would be using the zester but at a 45-degree angle. Rub the grater back and forth on the lime, careful not to press too hard. Another way to get the zest is to use a vegetable peeler or sharp knife. Cut the peel into thin strips and stack them. Once done, slice them vertically and horizontally until they are small enough.

Recipe variations and add-ins:

• Other citrus fruits: You can use lemon, orange, and even grapefruit instead of or in addition to lime.
• Leave out the sugar: Use honey or pure maple syrup instead of sugar for a sugar-free lime curd.
• Vegetarian curd: To make this lime curd vegetarian, use applesauce, banana, silken tofu, or ground flax seeds instead of eggs.
• Vegan curd: If you want to make it vegan, use vegan butter too.
• Spicy lime curd: Add a pinch of red pepper flakes to your curd to make it slightly spicy.

Serving suggestions:

• One of my favorite lime curd recipes is this tender and saucy key lime pie poke cake.
• You could also use it with vanilla ice cream for a unique flavor.
• Try this delicious lime curd as a dip for fruit and veggie sticks or crackers and bread on game day.
• I made this instant pot key lime pie cheesecake using homemade lime curd, which was incredible.

Frequently asked questions

Why didn’t my lime curd set?

This is a common problem if lime curd is not cooked long enough. You have to continue cooking it while whisking until it reaches 170 degrees F. The purpose is to thicken the egg yolks enough for them to coat the back of a spoon. Sometimes, you may have to keep it at that temperature for a few minutes to get it thick enough, so don’t jump the gun. Make sure it is thick before you take it off the heat.

How can I thicken my watery curd?

Even if you do everything right, sometimes your curd may not turn out thick enough to your liking. It almost always happens because it was not cooked long enough. So, pour it back into your double boiler over medium heat and cook it while you whisk until it is thick. When the thermometer says 170 degrees F, cook it on low for another minute or two.

Why does my lime curd taste weird?

You may not know that metal and citrus can cause your curd to taste metallic. I use a heat-proof ceramic bowl over a heavy saucepan instead of a metal double boiler and a silicone whisk. Another issue is overcooking the eggs. If you cook your egg yolks too long, you end up with scrambled eggs. A bitter taste in your lime curd may be caused by getting pith in the lime zest. The pith is the white part of the lime under the skin.

What is the difference between curd and custard?

Curd is thickened with just eggs, while custard is thickened with cornstarch, milk, and cream with the eggs. Custard is denser and firmer than curd because it has whole eggs. Curd also has more lime zest and juice for a fruitier taste. The texture of curd is also creamier because it contains butter, and custard does not.

How to store:

• Refrigerate: Put your lime curd in a glass jar with a lid (like a canning jar) and keep it in the fridge for two weeks.   
• Freezing: If you want to keep it longer, place the freezer-safe jar in the freezer for up to six months.   
• Defrost: Thaw overnight in the refrigerator for the best texture and taste.

Recipe tips:

• If you do not have a double boiler, use a heat-proof bowl with water on top of a medium saucepan. Just fill the pot halfway, avoiding letting the water touch the bottom of the bowl.
• If you don’t have a candy thermometer, continue to heat the mixture until it coats the back of a spoon.
• Zesting the lime before juicing it is much easier.
• You can use a box grater if you do not have a zester. You could even use a vegetable peeler or a sharp knife if careful not to cut into the pith.
• Do not overcook your curd, or you will have scrambled eggs.