Smooth and tangy, this easy lime curd is the perfect citrusy addition to all your cakes, scones, tarts and pastries.
Lime curd is a smooth, tangy citrus spread made from fresh lime juice, zest, sugar, egg yolks and butter.
Like lemon curd, it's the perfect citrusy balance of sweet and tart.
And if you're looking for a zesty upgrade for your favorite baked goods, this is IT.
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Ways to use lime curd
Lime curd makes an excellent filling for pastries, tarts and cakes or spreading over scones and toast. Although there are an almost endless number of ways to use it, here are a few of my favorites:
- Swirled into the top of a cheesecake
- Filling cupcakes
- Topping pavlova
- Filling layer cakes, particularly if I'm upgrading a box mix
- Drizzled over ice cream
- As an alternative to lemon meringue tarts
- On top of cookies (I highly recommend trying the key lime cookies pictured below)
- Filling pastries
Ingredients
This easy lime curd takes just 5 ingredients! Below you'll find a few tips as well as the food science behind these ingredients.
Measurements are available in the recipe card.
- Granulated sugar: This recipe is best with granulated sugar, which provides just the right amount of grit to work the oils out of the lime zest.
- Egg yolks: Fresh yolks are the key to a thick curd with a rich, custard-like flavor. Using the whole egg results in a softer set curd.
- Limes: Freshly zested and squeezed limes produce the best-tasting lime curd.
- Unsalted butter: Adds richness and complexity to the curd. Too much butter can mask the fruit flavor, so I don't recommend adding extra.
How to zest limes
Before we dive into this recipe, I want to take a moment to talk about the best way to zest limes. It may seem straightforward, but there are a few tips and tricks that can really help you get the most out of your zest.
Equipment
My preferred method of zesting uses a microplane, which gives you the finest zest. If you don't have a microplane, you can also use the fine side of a box grater.
Technique
Start by washing your limes in warm, soapy water. Towel them dry.
Holding your microplane (or box grater) in one hand, gently run the lime across the grate, pushing it away from you. You want to do this gently so that you're removing only the zest and not the pith.
What's the difference between zest and pith?
Fruit peel consists of two parts: pith and zest. The pith is the white part of the peel. It tastes bitter and will add an unpleasant flavor to your baked goods. The zest, on the other hand, is the outermost layer where the color of the peel resides; It's packed with intense flavor and is the perfect addition to your baking.
Continue grating and rotating your lime until all of the zest has been removed.
How to make lime curd
Combine the lime zest and sugar, massaging to release the oils.
Whisk in the juice and yolks.
Cook over a pot of simmering water until thickened (about 10 minutes.
Remove from heat and strain.
Allow to cool for about 10 minutes before stirring in the butter.
Cover and refrigerate until ready to use.
Expert tips
- Don't use bottled lime juice: The best lime curd is made with freshly squeezed limes. I promise it's worth the effort.
- Estimating limes: Depending on their size and how pithy your limes are, you'll need 3-4 limes to make ½ cup juice.
- Straining: The zest will brown during the cooking process and can appear a little unappetizing. Straining not only removes the zest but produces an ultra-smooth curd.
- Coloring: Lime curd is naturally yellow and similar in color to lemon curd. To make your curd green, add a drop or two of green food coloring.
Storage
Lime curd can be refrigerated for up to seven days and frozen for up to three months.
More citrus treats
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.
Recipe
Lime Curd
This 5 ingredient lime curd produces a thick, velvety smooth treat perfecting for filling or topping your favorite treats.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 1 ⅓ cup
- Category: Dessert
- Method: Cooking
Ingredients
- ½ cup granulated sugar
- ½ cup lime juice, freshly squeezed
- 1 tablespoon lime zest
- 4 large egg yolks
- 4 tablespoons unsalted butter
Instructions
- Combine the lime zest and sugar. Massage with your fingers for 1-2 minutes to release the lime oils.
- Add the remaining the lime juice and yolks, and whisk to combine.
- Place over a pot of simmering water and cook, whisking occasionally, until it's thickened considerably and coats the back of a spoon (about 10 minutes).
- Remove from heat and strain through a fine mesh sieve. Allow to cool for about 10 minutes.
- Cube the butter into ½" pieces and add to the curd. Stir until the butter is completely melted.
- Optional: Add a drop or two of food coloring to make it green.
- Transfer to a jar if you'd like. Place a piece of plastic wrap over the top, pressed against the surface of the curd to keep a skin from forming.
- Refrigerate until ready to use.
Notes
-
- Don't use bottled lime juice: The best lime curd is made with freshly squeezed limes. I promise it's worth the effort.
- Estimating limes: Depending on their size and how pithy your limes are, you'll need 3-4 limes to make ½ cup juice.
- Straining: The zest will brown during the cooking process and can appear a little unappetizing. Straining not only removes the zest but produces an ultra-smooth curd.
- Coloring: Lime curd is naturally yellow and similar in color to lemon curd. To make your curd green, add a drop or two of green food coloring.
- Storage: Lime curd can be refrigerated for up to 7 days or frozen for up to 3 months
Nutrition
- Serving Size: ⅓ cup
- Calories: 258
- Sugar: 25.7g
- Sodium: 91mg
- Fat: 16.1g
- Saturated Fat: 8.9g
- Carbohydrates: 28.6g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 240mg
Sue says
Oh this is a fresh twist on my favorite lemon curd! I need to try this soon 😋
Tammy says
What a bright and delicious idea! I've never had lime curd before! I love this and cannot wait to try it 😀
Carrie Robinson says
I have never made lime curd before- just lemon. The color of this is gorgeous though! 🙂
Ann says
I have not tried lime curd before. I didn't realize you would add it to pastries. Excited to give it a try! Thanks for the recipe share!
LaKita says
This lime curd is so tangy and delicious! I used it to top some scones I made today and everyone enjoyed them. Will definitely be saving this recipe to try again later.
Enriqueta E Lemoine says
I love the citrus flavor so much that I'm pretty sure I'll be making this appealing lime curd soon. Love the color too!
Hayley Dhanecha says
What a bright and refreshing summer recipe! Such a lovely twist to lemon curd. Must try recipe!
Amy Liu Dong says
I have never tried to make a lime curd before and this one is so easy and delicious!
Kristina says
I’ve never made lime curd but i was making a coconut cheesecake and i thought a lime coconut cheesecake sounded even better. I swirled the curd into the top of the cake and it was fantastic!
Isa says
This was so simple and delicious to make. I put it on top of my girls vanilla ice cream sundaes and it added a great refreshing kick.