Lime Curd

Lime Curd

Learning how to make a citrus curd is must for any home baker. Its tart flavor and creamy texture make it perfect for spreading on fresh scones, swirling into greek yogurt, dolloping on pound cake or spreading onto a pavlova.  This homemade lime curd recipe is easy to make and requires only a handful of simple ingredients.

Once you make it for the first time you’ll be amazed at not only how simple it is, but how many desserts are taken up a notch with a swirl of a bright and tart curd topping! I’ll talk you through the steps so you feel confidant to make it at home. 

Lime Curd

Lime Curd Ingredients: 

  • Fresh limes (juice and zest)
  • Sugar
  • Egg yolks and whole eggs
  • Lime Zest
  • Unsalted butter, cut into small pieces


  • Double boiler or a heatproof bowl over a pot of simmering water
  • Fine mesh strainer
  • Airtight container or mason jar
  • Wooden spoon or a heatproof spatula
  • Citrus Juicer

Lime Curd


  • Start by zesting the limes and juicing them. Make sure to strain the juice to remove any seeds or pulp.
  • In your double boiler or heatproof bowl, combine the sugar and lime zest and work them together with your fingers to release the oils. 
  • Add the egg yolks, whole eggs, sugar, lime zest, and lime juice and whisk together until smooth. 

Lime Curd

  • Place the bowl over medium-low heat. Stir constantly with a wooden spoon or heatproof spatula to prevent the egg mixture from curdling. Continue cooking until the mixture thickens. This will take about 10-15 minutes. You can tell it is ready when it coats the back of a spoon and holds a line drawn through it with your finger.

Lime Curd

  • Remove the curd from the heat and strain curd through a fine mesh sieve for a smoother texture. 
  • Stir in the butter right away and stir until smooth and well combined. 
  • Cover the surface of the curd with plastic wrap to prevent a skin from forming. Let it cool slightly, then transfer it to an airtight container or mason jars. Store curd in the fridge- it will thicken as it cools. In the fridge the curd can last up to 2 weeks, you can also freeze it for up to 2 months. 

Lime Curd

Tips and Tricks:

  • Fresh Lime Juice: Using fresh lime juice will lead to the best tasting curd, but you can use bottled lime juice in a pinch. 
  • Bowl: Use a stainless steel or other nonreactive bowl to avoid any metallic taste. (Glass and stainless steel are always good for me.)
  • Room Temperature Ingredients: Having your ingredients at room temperature helps them blend more smoothly.
  • Medium-low Heat: Cooking over medium-low heat ensures the eggs cook gently without scrambling!

Serving Suggestions

  • Spread on Fresh Scones: The tart and creamy curd is a perfect match for freshly baked scones. I think it would be perfect with these Raspberry Lemon Scones.
  • Spoon over cake. I think fresh lime curd would be amazing over this Olive Oil Cake don’t you? Spread the curd on top and then add some whipped cream for a perfect summery cake. Or spread between cake layers of a layer cake!
  • Lime Curd swirled into Vanilla Ice Cream is a perfect summery treat. 


  • Lemon Version: Substitute lime juice and zest with lemon juice and lemon zest for a traditional lemon curd.
  • Passion Fruit Curd: Replace lime juice with passion fruit juice for a tropical twst. 
  • Key Lime Curd: If you want Key Lime Curd you can definitely sub for Key Lime Juice. (There are actually some good bottled key lime juice on the market!

How do I get a more limey green color?

Lime curd is naturally yellow, but add a drop or two of green food coloring if you want it to be green. 

What should I do with my leftover egg whites? I love to make a Pavlova which is a basically a big, marshmallowy cake. I top it with lime curd, whipped cream and fresh fruit!

My other Favorite Recipes with Limes:

Lime Curd Recipe

Lime Curd Recipe

Yield: 2 cups of lime curd


  • 1 cup sugar
  • Zest of 2 limes
  • 1 cup fresh lime juice
  • 4 large egg yolks
  • 2 whole eggs
  • 1/2 cup unsalted butter, (1 stick or 4 oz) cut into small pieces


  1. In a medium-large glass or stainless steel bowl, mix together the sugar and zest. Use your fingertips to work the zest into the sugar, releasing the oils a bit.
  2. Add in the lime juice, eggs, and yolks and mix until smooth.
  3. Place the bowl over a pan of simmering water. (Make sure the bowl doesn't touch the water!)
  4. Use a spatula or wooden spoon to stir the curd mixture consistently until it thickens. You'll know it's done when it coats the back of your spoon and if you run your finger down the middle the line will hold.
  5. Pour the thickened curd through a fine mesh sieve to remove the zest and any egg bits.
  6. Immediatley add in the butter and stir until smooth and well-combined.
  7. Allow curd to cool to room temperature and then transfer to jars.
  8. Lime curd will last for 2 weeks in the fridge or up to 2 months in the freezer.

Did you make this recipe?

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