I love making fruit curd. You can almost pick your favourite fruit, juice or puree it and turn it into luscious, creamy curd just like my new favourite – lime curd.

Actually, I think my favourite is still this passionfruit curd, but I have so many to choose from at this point.

A spoon hovering over a glass jar filled with lime curd

Tangy and rich, smooth and creamy lime curd tastes just like a buttery lime. It’s so lovely in cakes (I use it a lot to fill cupcakes) or served with a pancake breakfast.

What is it and what you’ll need?

Lime curd (and any fruit curd) is almost a smooth, creamy jam or preserve. It’s rich, sweet and spreadable and lovely on everything from pavlova to pancakes, or just eating straight off a spoon.

Ingredients for lime curd on a marble surface

For this one you’ll just need 4 ingredients – eggs, sugar, limes and butter. That’s all.

It may surprise you but lime curd is not green. It’s yellow and gets that colour from the egg yolks and butter. So, when it turns out yellow, don’t be worried.

How to make it

The wonderful thing about this homemade lime curd recipe is how easy it is to make at home. It’s adapted from my lemon version, the technique is exactly the same.

Eggs being whisked together in a saucepan
Mixing it all together
  1. Whisk together sugar, lime juice, lime zest and eggs in a saucepan until completely combined.
  2. Heat over low heat, stirring constantly until the sugar has dissolved.
  3. Add butter a few pieces at a time stirring to melt each before adding the next.
Lime curd in a saucepan with a black spatula
Showing the thickness of the curd
  1. Once all the butter is added, just keep cooking and stirring until it’s thick and coating the back of a spoon.
Cooked lime curd being poured through a strainer into a jug
5training the curd
  1. Strain it to remove the zest and pour into preserving jars to store.

Tips and tricks

  • Don’t overheat – you don’t want to cook this too quickly or you risk scrambling the eggs. Don’t worry, even on low heat the lime curd will only take about 10 minutes to be ready.
  • Don’t stop stirring – you don’t need to stir vigorously but just keep the curd moving so that it doesn’t turn lumpy or scramble.
  • Strain the lime curd – I always strain the curd once it’s ready since it has lime zest in it which is best discarded.

A glass jar filled with lime curd sitting on a white platter, surrounded by limes and eggs

How to use lime curd

This zesty curd has so many uses

How to store fruit curd

Store this curd in preserving jars (I love these small Weck preserving jars) and keep unopened for up to 3 months. Once opened, you should try to use it within 7-10 days.

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A glass jar filled with lime curd sitting on a white platter, surrounded by limes and eggs

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See the lime curd Web Story

A glass jar filled with lime curd sitting on a white platter, surrounded by limes and eggs
5 from 1 rating
Homemade fruit curd is so easy to make and this lime curd is no different. Just a handful of ingredients and about 10 minutes are all you need – oh plus the patience to let it cool and set.


  • 2 large eggs
  • 2 egg yolks
  • 200 g caster (superfine) sugar (1 cup / 7oz)
  • ½ cup fresh lime juice
  • 1 tablespoon lime zest
  • 150 g unsalted butter, cubed and cold (1 stick + 2 ½ tablespoons)

For best results, always weigh ingredients where a weight is provided


  • In a medium saucepan, whisk together the eggs, egg yolks, sugar, juice and zest.
  • Heat, stirring constantly over low-medium heat until the sugar has dissolved.
  • Add the cold butter a couple of pieces at a time, stirring until each addition is melted and incorporated.
  • Continue cooking the mixture for 4-5 minutes or until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it.
  • Pour into sterilised conserve jars and store in the fridge.


  1. This recipe makes approximately 2 cups of curd.
  2. Cool for half an hour at room temperature, then seal and place in the fridge
    This curd will keep for up to 3 weeks in the fridge, unopened. Once opened use within a week. It will also freeze well.
  3. To sterilise the jars, boil them in a saucepan of boiling water for 10 minutes then set aside to drain, dry and cool. The second way is to wash the jars well with soapy water, rinse and then place them in an oven at 120C / 250F for 10 minutes. Let them cool.
  4. You can swap the butter for a vegetable based spread if you would like to make this curd dairy free.
For more spreads and sauces, click here.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.