Homemade Lime Curd Recipe

432 Shares

This post may contain affiliate links. Please read my disclosure.

Sweet, rich and tangy, lime curd is easy to make and the perfect decadent treat! Homemade lime curd will beat the store version every time and can be used for so many different desserts!

Seriously, this fresh lime curd is so good I just eat it with a spoon. Not even kidding. This recipe makes 2 mason jars, and the first time I made it I sat down and almost devoured a whole jar in just one sitting.

This recipe uses freshly squeezed lime juice and zest for a perfectly sweet and tart cooked curd. It is a great substitute for traditional lemon curd and can be used interchangeably by just substituting lime juice for lemon juice.

If you're on the curd train (that sounds weird but we'll go with it) you will also LOVE this blueberry curd and this easy lemon curd. These homemade fruit curds are beyond incredible!

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

Jump to:

Why this homemade lime curd recipe works
Lime curd ingredients
Step by step instructions
Serving options
Expert tips for silky lime curd
Frequently Asked Questions
More Citrus Recipes
Recipe
💬 Comments

Why this homemade lime curd recipe works

It is a great way to use extra limes if you have them - or if you just want an amazing dessert spread.
It uses fresh lime juice and lime zest which gives the curd a nice tangy flavor.
It makes a delicious pie filling or filling for any kind of dessert, but can also be eaten alone.
Lime curd can be frozen so it's a great way to make batches in advance to store in the freezer and eat them throughout the year!

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Went Here 8 This.

Lime curd ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Any kind of regular limes can be used for this recipe. Key lime juice tends to have a stronger, less tart flavor. Key lime curd comes out with a milder flavor as the juice is less tangy, but is still quite delicious - and is great for making key lime pie!

Either way, DO NOT use bottled lime juice or bottled key lime juice for this recipe!!

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

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

Step by step instructions

lime juice and zest in a saucepan. — **Step 1**: Heat the ¾ cup of lime juice, sugar and zest in a saucepan over medium heat **until the sugar is dissolved.**

liquid being poured into a bowl. — **Step 2**: 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.

yellow mixture in a saucepan with a whisk. — **Step 3**: Pour the egg yolk mixture back into the sauce pan and whisk together.

lime juice with butter in a saucepan. — **Step 4**: Continue to heat over medium-low 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*.

yellow liquid in a saucepan with a whisk. — **Step 5:** Continue whisking for about 5 minutes, or until the mixture has thickened all over and started to bubble a little. At this point it should coat the back of a spoon.

a glass jar of yellow lime curd. — **Step 6**: Remove from heat strain through a fine mesh sieve (optional) and let cool at room temperature in a bowl covered with plastic wrap. Pour into a jar and store in the fridge for a couple of weeks (up to 2 weeks).

Serving options

I absolutely love it spooned onto shortbread cookies, scones or served over pound cake or sponge cake.
Use it as a cupcake filling or in cake layers.
Stir it into plain Greek yogurt or regular sous vide yogurt for added flavor or to make a yogurt parfait - you can even spoon some over ice cream!
Mix some into vanilla whipped cream to make a lemon mousse and eat it plain or spread on fresh baked puff pastry to make a lemon puff pastry.
Use it in place of the homemade lemon curd in these meringue tarts or this lemon chiffon pie.
Spread it on toast, English muffins, waffles or cornmeal blueberry pancakes.
Spoon it into these mini pavlovas and serve with fresh fruit like strawberries and blueberries and chocolate or coconut.
Stir it into cheesecake batter or use it on top of this sous vide cheesecake.
Just eat it with a spoon. Yes, you can do this.

Expert tips for silky lime curd

ALWAYS use fresh lime juice in this recipe.
When heating the lime juice mixture, it should not 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.
Always use COLD butter when making this recipe.
If your curd doesn’t seem thick enough after cooking it the recommended time, don’t worry. The curd will thicken as it cools.
Curd is done when it reads about 170°F, but you will likely be able to tell by the consistency of it.
You can strain the lime curd through a cheesecloth to make it ultra smooth, but I don't typically find this to be necessary.

bowl of lime curd with a spoon and limes in the background.

Frequently Asked Questions

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. To thin it out, you can try adding 1 tablespoon of lime juice at a time while whisking until it thins out. Be careful as you do run the risk that it becomes a bit too tart.

How do I store lime curd?

You can store leftovers in a covered container in the fridge for up to one week.

Can I freeze lime curd?

You can freeze lime curd in an airtight 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.

More Citrus Recipes

If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂

Recipe

Fresh Lime Curd Recipe

Sweet, rich and tangy, silky lime curd is easy to make and the perfect decadent treat!

4.75 from 20 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

▢ ¾ cup lime juice
▢ 2 teaspoons lime zest
▢ 1 cup sugar
▢ 6 egg yolks
▢ 6 tablespoons unsalted butter chilled, divides into 1 tablespoon pieces

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 cold 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, strain through a sieve (optional) 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 in this recipe.

When heating the lime juice mixture, it should not 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.

Always use COLD butter when making this recipe.

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

Curd is done when it reads about 170°F, but you will likely be able to tell by the consistency of it.

You can strain the lime curd through a cheesecloth to make it ultra smooth, but I don't typically find this to be necessary.

You can freeze lime curd in an airtight 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.