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    Home » Beverages, Syrups, Sauces & Condiments » Lime Curd

    Lime Curd

    First Published: Nov 2, 2020 · Modified: Dec 16, 2021 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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    Homemade lime curd is easier to make than you think. It's made from fresh limes and contains no artificial flavoring. In less than 20 minutes you can make a batch of fresh lime curd that you can enjoy with scones or biscuits, as a cake or tart filling or on top of ice cream or yogurt. It will keep in your fridge for a month and in your freezer for up to a year.
    Jump to Recipe
    Fresh lime curd in a glass jar with a spoon

    I can think of nothing that goes better with our lime scones than this delicious lime curd. If you are not sure what fruit curd is, it is a traditional English breakfast spread made with fruit juice, butter, eggs, sugar and flavoring. It is traditionally served with scones for breakfast. However, many bakers have discovered its delightful usefulness as a filling for cakes, pies, tarts, and even cookies.

    You can find prepared versions available to buy at specialty grocery stores. That's good news. However, the great news is that you can make a version that just as tasty right in your own home kitchen! Read on to learn how.

    This recipe was featured in our lineup of quick and easy breakfast recipes. Check them out for more easy and delicious breakfast goodness!

    Table of Contents
    • 🥣 Ingredients
    • 📔 Instructions
    • 💡 Tips for Success
    • 📕 More Lime Recipes
    • ❓ Frequently Asked Questions
    • Recipe
    • 📚 References and Further Reading
    • Comments

    🥣 Ingredients

    Lime curd ingredients
    Zesting a lime over wax paper
    Use a handheld citrus zester to remove only the green layer from the lime. Do not remove any of the bitter white pith that lies beneath the green layer.
    Lime zest in a measuring spoon
    The zest contains the essential oils that will add natural lime flavor to your lime curd.
    • 3 whole medium limes, zested and juiced. This recipe contains no artificial flavor. All of the flavor comes from fresh limes. For best results, prepare the zest just prior to making this recipe. Wash and gently scrub limes to remove any wax coating that may have been applied to the fruit.
    • Unsalted butter (¾ cup), cut into ½ inch pieces. Use only real butter. Cutting the butter into smaller pieces helps it to melt faster and more evenly. The butter helps to thicken your lime curd.
    • Superfine baker's sugar (1 cup). The sugar provides a sweet counterbalance to the tartness of the lime juice. Please feel free to adjust to your taste. If superfine sugar is not available, run granulated sugar through a food processor for about 1 minute. If you don't have a food processor, you can use granulated sugar. Just make sure that it fully dissolves when stirring it in with the butter.
    • Salt (¼ teaspoon). Salt brings out the natural lime flavor of the curd.
    • 3 large eggs, lightly beaten. Eggs act as an emulsifier, allowing the lime juice and butter to blend well together. They also help to thicken the curd.
    Chopped butter on a cutting board
    Optional step: Cut the butter into ½ inch pieces. Keep butter in the refrigerator until ready to use.

    📔 Instructions

    Step 1. Add about 1 inch of water to the bottom pot of a double boiler. Alternatively, you can add it to a regular medium saucepan. Bring the water to a boil over high heat. Reduce heat to a simmer.

    Meanwhile, put the lime zest, lime juice, butter, sugar and salt in the top pot of the double boiler or medium heatproof glass bowl. Place the pot or bowl over the pot with the simmering water and stir with a spoon or whisk frequently until the butter melts completely.

    Salt being added to a bowl of ingredients
    To mix and cook the ingredients, you can use a small glass bowl like I've done here or you can use a double boiler.
    Ingredients sitting in a glass bowl on top of a glass saucepan
    For the bowl and saucepan method, place the bowl inside the saucepan that contains the simmering water.

    Step 2. Add beaten eggs to the butter mixture and whisk constantly until incorporated. Continue cooking, stirring occasionally, until the mixture thickens, about 15 minutes. Do not allow the mixture to boil or the eggs may curdle (i.e., scramble).

    You may be tempted, but for this recipe you should not place all of your ingredients in a saucepan and heat over direct heat. This lime curd needs to be cooked evenly over indirect heat. This cooking method is similar to the one you would use to temper chocolate.

    Cooking over indirect heat helps to prevent the eggs from curdling (i.e., scrambling). The key is to keep the heat low and do not allow the mixture to boil.

    You will know the lime curd is ready when the whisk leaves visible trails in the mixture.

    Beaten eggs being added to lime mixture
    Pour eggs in and begin whisking immediately to keep eggs from curdling.
    Curd being whisked in glass bowl
    You only need to whisk continuously until the eggs are incorporated. Whisking helps to prevent the eggs from curdling. Once they are incorporated, you only need to whisk occasionally.

    Step 4. Lay a piece of plastic wrap on the surface of the lime curd and refrigerate until chilled.

    Overhead view of curd in a glass bowl
    The lime curd is ready to be removed from the heat when the whisk leaves visible trails on the surface.
    Cooked lime curd in a glass bowl covered with plastic wrap
    The plastic wraps prevents a skin from forming on the surface of the curd.

    💡 Tips for Success

    • Choose limes that are bright and plump, firm to the touch, with no surface imperfections.
    • Use good quality real butter. Do not use margarine or other butter substitute. Keep butter chilled until ready to use.
    • Keep the water temperature at a low simmer and whisk the curd mixture occasionally. It is not necessary, not advisable, to continuously whisk it. Allowing it to sit over the simmering water will help it to thicken faster.
    • Keep the bottom of the glass bowl or top of the double boiler above the water. The vessel that your curd mixture is sitting in should not touch the water.
    • If you are having trouble getting the curd to thicken, add 1 additional egg yolk and cook a few minutes longer.
    Fresh lime curd in a glass jar with lime scones on a green plate

    📕 More Lime Recipes

    • Lime Scones
    • Coconut Cheesecake with Lime Glaze
    • Key Lime Pie for Two
    Lime curd in a glass jar

    ❓ Frequently Asked Questions

    What is lime curd used for?

    You can use lime curd as a spread with scones and biscuits. You can also use it as a crepe, cake or macaron filling or as a yogurt or ice cream topping. Serve it with pancakes or waffles or French toast. It also makes a great pie filling.

    The uses for lime curd are limited only by your imagination!

    How long does lime curd last?

    Lime curd will keep in an airtight container in your refrigerator for up to a month and in the freezer for up to a year. If freezing, leave a 1-inch gap at the top to allow for expansion.

    Can lime curd be frozen?

    Yes. To freeze, place the curd in a mason jar with a lid and allow a 1-inch gap at the top to allow for expansion. It will keep in the freezer for up to a year. To use, thaw out in the refrigerator, keep refrigerated and use within 1 month.

    How do you thicken lime curd?

    If you are having trouble thickening the lime curd, add an additional egg yolk and continue cooking for several minutes. If necessary, raise the temperature of the water just slightly, but be sure that the mixture does not boil. Continue cooking until thickened.

    Overhead view of lime curd spread on lime scones on a green plate

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    Recipe

    Fresh lime curd in a glass jar with a spoon

    Lime Curd

    Homemade lime curd is easier to make than you think. It's made from fresh limes and contains no artificial flavoring. In less than 20 minutes you can make a batch of fresh lime curd that you can enjoy with scones or biscuits, as a cake or tart filling or on top of ice cream or yogurt. It will keep in your fridge for a month and in your freezer for up to a year.
    5 from 1 vote
    Print Rate
    Course: Breakfast, Brunch
    Cuisine: English
    Keyword: easy, entertaining, gift, Gluten-Free, sweet
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 32 tablespoons
    Calories: 70kcal
    Author: Heavenly Home Cooking

    Equipment

    • Small bowl
    • Medium saucepan
    • Double boiler
    • Citrus zester
    • Silicone whisk

    Ingredients

    • 3 medium limes zested and juiced
    • ¾ cup unsalted butter cut into ½ inch pieces
    • 1 cup super fine baker's sugar
    • ¼ teaspoon salt
    • 3 large eggs lightly beaten
    US Customary - Metric

    Instructions

    • Add about 1 inch of water to the bottom pot of a double boiler. Alternatively, you can add it to a regular medium saucepan. Bring the water to a boil over high heat. Reduce heat to a simmer.
    • Meanwhile, put the lime zest, lime juice, butter, sugar and salt in the top pot of the double boiler or medium heatproof glass bowl. Place the pot or bowl over the pot with the simmering water and stir with a whisk frequently until the butter melts completely.
    • Add beaten eggs to the butter mixture and whisk constantly until incorporated. Continue cooking, stirring occasionally, until the mixture thickens, about 15 minutes. Do not allow the mixture to boil or the eggs will curdle (scramble). You will know the lime curd is ready when the whisk leaves visible trails in the mixture.
    • Lay a piece of plastic wrap on the surface of the lime curd to prevent a skin from forming and refrigerate until chilled.

    Notes

    References: "Preparing and Preserving Lemon Curd."
    This recipe yields about 2 cups of lime curd. One serving equals 1 tablespoon.

    Nutrition

    Calories: 70kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 25mg | Potassium: 13mg | Fiber: 1g | Sugar: 6g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg

    📚 References and Further Reading

    • "Eggs 101, Food Science" by Get Cracking.
    • "Preparing and Preserving Lemon Curd" by Elaine M. D'Sa, Ph.D. from the National Center for Home Food Preservation hosted by the University of Georgia; August 2004.
    « Lime Scones
    Easy Breakfast Cheese Danish »

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    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

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