Lime Curd: Unlocking A Zesty Delight

Why Lime Curd

I know what you’re thinking. If we already have lemon curd, why should we bother with limes? That’s a great question.  

• It’s true that both lemons and limes are citrus fruits and that this curd recipe is much like any other citrus curd recipe, but limes have a much stronger, slightly bitter taste. So, if you can’t get enough lemon flavor, this lime recipe is for you.
• This is a ten-minute, super-easy recipe. You can use any limes available, including key limes, Persian limes, or even Tahitian limes.
• Like the lemon version, it is versatile and the perfect addition to countless recipes and desserts. See below for recommendations and ideas.

For more fruit curd recipes, check out these Raspberry Curd, Blackberry Curd, Meyer lemon curd, Blackberry Curd, and Orange Curd.

Ingredients

You’ll need the following simple ingredients to make this delicious recipe.

• Limes (for both lime zest and juice). Use whatever is available at your local market. I like using Persian limes, as they are a cross between lime and lemon citrus, so the zest is slightly less bitter.
• Granulated white sugar. You can reduce the amount of sugar by up to 1/4 cup (50g).
• A large egg plus egg yolks. You can also use two whole eggs or four egg yolks. It is best to use room temperature eggs.
• Unsalted butter, cubed at room temperature. The amount of butter will affect the consistency of the recipe. Increase the amount of butter for a thicker curd, and reduce it for a thinner curd.

How to Make Lime Curd

The complete recipe for this homemade lime curd is on the recipe card at the bottom of this post.

1. Zest one lime and juice 2-3 limes. Use a fork to rub the zest with the sugar.
2. Mix the egg and egg yolk with the sugar, then mix in the lime juice.
3. Place the lime mixture into a medium-sized saucepan over the stovetop.
4. Cook over medium-low heat while constantly stirring until the thickened and it coats the back of a wooden spoon.
5. Remove from the heat, and strain curd through a fine mesh sieve over a clean bowl.
6. Add the butter and gently stir until the butter has melted and the curd is smooth. 

Tips

• Use fresh limes for the best flavor. Avoid bottled lime juice, as it lacks the vibrant taste of fresh citrus.
• Be vigilant when cooking the curd to prevent it from curdling. Keep the medium heat (preferably medium-low) and stir continuously to ensure a smooth consistency.
• Because limes are tangier than lemons, I increased the amount of sugar, but you can customize the sweetness according to your preference by adjusting the amount of sugar added. See recipe notes for exact measurements.
• If you want your fresh lime curd to be an iconic green color, increase the zest and process it with the sugar in the food processor. This will increase the tangy flavor. 
• Use the leftover egg whites to make some meringue.
• If you are a novice baker and feel nervous about making homemade curd for the first time, use a double boiler (bain marie) instead of direct heat.
• Use a wooden spoon or a rubber spatula for this recipe. Stainless steel spoons might give a yellowish color to the recipe.

Uses for Lime Curd

This tart Lime curd is a versatile condiment that can be used in various ways:

• Spread it on toast, fresh scones like these Coconut Scones, or muffins for a citrusy breakfast treat.
• Use it to make this Limoncello Tiramisu, so these Lemon Curd Cookies.
• Top a slice of lemony cakes like this Ciambellone, this Limoncello cake, and this Torta Paradiso.
• Use it to top some sweet ice cream.
• Use it as a filling between cake layer, cupcakes, and cookies.
• Fold it into whipped cream and use it as filling for Choux A La Cream, Chouxnuts, or choux au craquelin.

More Creamy Recipes You Might Enjoy

Pastry Cream, Creme Legere, Brown Butter Cream Cheese Frosting

If you enjoyed this post, please leave a five-star review of the recipe below. Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. I would love to see your creations!

Print

Lime Curd

Creamy, tangy, and sweet lime custard made over the stovetop in 10 minutes.

Course Dessert

Cuisine American

Keyword lime curd

Prep Time 10 minutes

Servings 1 cup

Author Dikla

Ingredients

• 1/2 Cup Lime juice (120ml)
• Zest from one lime.
• 3/4 Cup Sugar (150g)
• 1 Large Egg
• 3 Large Egg yolks
• 1/2 Cup Unsalted butter cut into 1/4 inch pieces. (113g)

Instructions

1. Use a fork to rub the zest into the sugar.

2. Mix the egg and egg yolks with the sugar, then add the lime juice.

3. Pour the mixture into a medium saucepan and place over medium-low heat.

4. Cook while constantly stirring until the mixture has thickened and it coats the back of a wooden spoon (or a rubber spatula).

5. Remove from the heat and pour the mixture into a sieve over a clean bowl.

6. Add the butter and stir until the butter has melted. Let cool to room temperature, then refrigerate.

Recipe Notes

• You can use two whole eggs or four egg yolks.
• Use room-temperature egg, egg yolks, and butter.
• Reduce the amount of sugar by up to 1/4 cup (50g).
• The amount of butter will affect the consistency of the recipe. To achieve a thinner curd, reduce the amount of butter by up to 3 tablespoons. To achieve a thicker curd, increase the amount of butter by up to four tablespoons.