You only need 4 ingredients for zesty, sharp, creamy and sweet Fresh Lime Curd. It's so easy to make it from scratch and with amazing results. Use it with scones, crepes, for filling and so much more.
This recipe is for my fellow citrus lovers! This Fresh Lime Curd highlights the tart, acidic & sour, yet floral flavor of lime. You only need 4 ingredients - eggs, fresh limes, sugar, and butter! Most of these ingredients you likely have on hand.
This recipe is wonderfully tart and sour and pairs well for a variety of baked goods likes pies, waffles, cakes, cupcakes, trifles, macaron filling, pavlova, tarts and so much more. While this recipe uses lime in a more sweet recipe, if are a true lime lover than you have to try my Whipped Goat Cheese with Lime and Pomegranate.
This Fresh Lime Curd is super zesty, tart and lime-forward making it perfect to balance with the sweet of your choice and can be made a few days in advance.
Why You'll Love this Recipe
- Only 4 ingredients
- Delicious and highlights the tart and acidic lime flavor
- Can be prepped and cooked in less than 30 minutes
- Incredibly easy to make
- No straining necessary
- Super versatile
- Can be made in advance
Ingredients
See the recipe card at the end of the post for specifics and quantity.
Ingredient Notes
- Granulated Sugar: helps balance out the tartness of the limes.
- Unsalted Butter: I use unsalted to control the salt for the whole dish BUT you can use salted butter or add a pinch of salt to the recipe as well.
- Limes: you want fresh limes for this! None of that bottled stuff. Use both the lime zest and juice for the most lime flavor. You could also use key limes, which have a stronger more aromatic flavor than normal limes. You will just need more limes to get the amount of juice you need since key limes are smaller.
- Eggs: I like using large eggs at room temperature. I like to use whole eggs for a thicker curd that lighter, fresher curd. Using only egg yolks makes a denser, eggier and yellower curd.
Step-by-Step Instructions
- Mix/beat two eggs together in a mug with a whisk or a hand blender/immersion blender until combined.
- Heat a small sauce pot with 1 - 2 inches of water until softly bubbling/simmering.
- Place a heat proof bowl with the sugar, butter, lime juice & lime zest on top of the double boiler. Water should still be softly bubbling/simmering.
- While the butter, sugar & lime mixture is melting, stir it slowly with a wooden spoon or silicone spatula occasionally until all the butter is completely melted.
- Mix 2 tablespoons of hot lime mixture into the eggs and stir/blend using a whisk or hand blender/immersion blender.
- Turn the temperature low on the stove then slowly whisk/blend egg mixture into the lime mixture and combine fully either with a whisk or immersion blender.
- Return the heat to low-medium until the water is simmering again. Continuously whisk/ stir the mixture for 10-15 minutes until the lime mixture thickens and coats the back of a wooden spoon. The texture should be similar to a hollandaise sauce.
- Transfer the curd to a clean jar and cool to room temperature. Add plastic wrap to the top of the curd to prevent a film being created. Then, refrigerate until ready to use.
Expert Tips
- Use Real Lime! You can't beat real lime juice and zest BUT in a pinch bottled lime juice will do.
- Stir, Mix, Repeat! Curd requires constant stirring and whisking ESPECIALLY when the eggs are added. You don't want to end up with scrambled eggs.
- Make it Green! You might be surprised with the fact that the lime curd is more yellow than green. If you want to make your curd 'greener' you can add a bit of green food coloring to your curd while it cooks. Use as much food coloring as you need to get your desired color, then pour it into the jar to cool.
- No Straining Required! I don't strain my Fresh Lime Curd. The zest is so small, that you can't detect the texture but its great for flavor and I love the look of it. You can run your finished curd through a fine mesh sieve if you want to take the extra step.
Recipe FAQ
Some curd recipes call for only eggs yolks, while other call for whole eggs or even a combination of both. Whole eggs makes a fresher, thicker curd. While using only egg yolks, makes a denser, eggier and yellower curd. Really its a matter of personal preference but this recipe using whole eggs. If you want to substitute with egg yolks use this ratio - 1 whole egg : 2 egg yolks.
Usually if the curd looks too thin if it hasn't been cooked long enough. First, make sure you cool the curd completely and then check the thickness.
If it is really too thin, get it back onto the heat and cook it longer. You will want to make sure to whisk/stir the whole time to ensure your curd doesn't get lumpy.
While the lime curd cools, there's a chance maybe it ended up thicker than what you hoped for. If that happens, whisk in extra lime juice (~ ½ teaspoon at a time) to your curd at room temperature until you reach your desired consistency.
A double boiler is when a saucepan with a detachable upper compartment is heated using boiling/simmer water in the lower compartment. I use a small sauce pot filled with about an inch or two of water with a slightly bigger heatproof bowl (glass or steel) on top. Just make sure the bowl is NOT touching the boiling/simmering water.
If don't have any of that equipment, curd can be cooked directly in a saucepan. BUT using a double boiler is a safer way to ensure your eggs don't curdle when cooking.
Storage
The fresh lime curd will last 2 weeks in the fridge, stored in a sealable jar or airtight container.
Freezing
You can also store your lime curd in the freezer for up to 1 year in an airtight container.
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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.
Fresh Lime Curd
Ingredients
- 6 tablespoons lime juice (~ 2.5 large limes)
- zest from limes (~1.5 tablespoons)
- ¾ cup granulated sugar
- ¾ cup unsalted butter
- 2 eggs large, room temperature
Instructions
- Mix/beat two eggs together in a mug with a whisk or a hand blender/immersion blender until combined.
- Heat a small sauce pot with 1 - 2 inches of water until softly bubbling/simmering.
- Place a heat proof bowl with the sugar, butter, lime juice & lime zest on top of the double boiler. Water should still be softly bubbling/simmering.
- While the butter, sugar & lime mixture is melting, stir it slowly with a wooden spoon or silicone spatula occasionally until all the butter is completely melted.
- Mix 2 tablespoons of hot lime mixture into the eggs and stir/blend using a whisk or hand blender/immersion blender.
- Turn the temperature low on the stove then slowly whisk/blend egg mixture into the lime mixture and combine fully either with a whisk or immersion blender.
- Return the heat to low-medium until the water is simmering again. Continuously whisk/ stir the mixture for 10-15 minutes until the lime mixture thickens and coats the back of a wooden spoon. The texture should be similar to a hollandaise sauce.
- Transfer the curd to a clean jar and cool to room temperature. Add plastic wrap to the top of the curd to prevent a film being created. Then, refrigerate until ready to use.
Did you make this recipe? Let me know!