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.
- Classic Lemon Curd
- Blood Orange Curd
- Homemade Mango Curd
- Homemade Blackberry Curd
- Creamy Easy Pineapple 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.
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.
- Whisk together sugar, lime juice, lime zest and eggs in a saucepan until completely combined.
- Heat over low heat, stirring constantly until the sugar has dissolved.
- Add butter a few pieces at a time stirring to melt each before adding the next.
- Once all the butter is added, just keep cooking and stirring until it’s thick and coating the back of a spoon.
- 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.
How to use lime curd
This zesty curd has so many uses
- Try on pancakes, toast or scones
- It’s great served on top of pavlova
- Spread it in or on cakes
- It’s great hidden inside cupcakes
- Use it to fill cookies
- mix it through yoghurt for breakfast.
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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More recipes you’ll love
- Passionfruit Curd
- Classic Lemon Curd
- Blood Orange Curd
- Homemade Mango Curd
- Homemade Blackberry Curd
- Creamy Easy Pineapple Curd
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Lime Curd
Ingredients
- 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
Equipment
- preserving jars like these small Weck jars
Instructions
- 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.
Notes
- This recipe makes approximately 2 cups of curd.
- 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. - 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.
- You can swap the butter for a vegetable based spread if you would like to make this curd dairy free.
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2 Comments on “Lime Curd”
Easy, simple recipe which came out great.
So happy you loved it, Nadine. Thanks so much for trying my recipe.