Lime Curd

This 5 ingredient lime curd produces a thick, velvety smooth treat perfecting for filling or topping your favorite treats.

  • Author: Claire Coffey
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 1 1/3 cup 1x
  • Category: Dessert
  • Method: Cooking


Units Scale
  • 1/2 cup granulated sugar
  • 1/2 cup lime juice, freshly squeezed
  • 1 tablespoon lime zest
  • 4 large egg yolks
  • 4 tablespoons unsalted butter


  1. Combine the lime zest and sugar. Massage with your fingers for 1-2 minutes to release the lime oils.
  2. Add the remaining the lime juice and yolks, and whisk to combine.
  3. 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). 
  4. Remove from heat and strain through a fine mesh sieve. Allow to cool for about 10 minutes.
  5. Cube the butter into 1/2" pieces and add to the curd. Stir until the butter is completely melted.
  6. Optional: Add a drop or two of food coloring to make it green.
  7. 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.
  8. Refrigerate until ready to use.


    • 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 1/2 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


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