Fresh Lime Curd Recipe

4.75 from 20 votes

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

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American, French

Servings: servings

Calories: 177kcal

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.

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.

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.