This lime curd recipe is a delicious alternative to lemon curd. The curd is easy to make and is perfect used as a spread or as a filling in cakes and bakes.
If you’re a fan of lemon curd, I’m sure you’ll also love the delicious zesty-ness of lime curd too. As popular as lemon curd is with many people, myself included, sometimes it’s good to ring the changes.
How to make lime curd
Lime curd is just as easy to make as lemon curd and needs only a few ingredients. It’s traditionally made over a bain marie (bowl suspended over a pan of water) which provides a gentle heat preventing the eggs from scrambling and spoiling the curd.
First the limes are zested. I can not recommend highly enough buying a good quality grater for zest citrus fruits. I use a razor sharp microplane grater. This will remove the zest from the fruit without the bitter pith. It’s also so much easier than trying to grate the pith on an inevitably blunt all purpose garter.
The initial purchase of a microplane grater is a little more expensive but worth every penny.
Once the limes are prepared they are heated with butter and sugar until the butter melts and the sugar dissolves.
Next the eggs are beaten before straining through a sieve into the bowl and then heat gently until the curd thickens.
Whether you’re making lemon curd, orange curd or this refreshing lime curd, the mixture will need constant stirring once the eggs are added until it thickens.
Cook’s tip
You will know when it’s ready when a line can be traced in the mixture on the spoon and the curd no longer runs to fill in the line.
Step by step how to make lime curd
Grate the zest and squeeze the juice. Place the juice, zest, butter and sugar in
a a heatproof bowl.Cook over a pan of hot water until butter melts and sugar dissolves. Strain the beaten eggs into the bowl. Return to the heat and cook stirring constantly. The curd is ready when the mixture coats the back of a spoon and a line can be traced in the mixture on the spoon with your finger.
Finally, the curd is poured into sterilised jars and sealed. When cold the curd will keep in sealed jars in the refrigerator for about 2 months. Once opened use with 2 weeks.
How to sterilise jam jars
- Wash the jars in warm soapy water and rinse well. Do not dry.
- Place the wet jars on a tray, heat the oven to 140℃ (120℃ fan)/275°F /gas 1 and put the jars in the oven to dry completely.
- Sterilise the lids (and rubber rings if using Kilner style jars) in a pan of boiling water for 5 minutes.
I always sterilise one or two more jars than I think I will need, to ensure I have enough.
Serving suggestions
Lime curd can be used in the same way as lemon curd. As we know it’s really great spread onto a round of toast, but how about rolling some into a swiss roll, sandwiching some between macarons or layering some in a Victoria Sandwich cake.
You could even add it some to cupcakes for a secret filling like my lime curd meringue cupcakes or coconut and lime cupcakes.
Homemade Lime Curd
Ingredients
- 5 unwaxed limes
- 125 g unsalted butter cubed
- 200 g caster sugar
- 4 large eggs lightly beaten
Instructions
- Fibnely grate the zest from 5 limes and place in a heatproof bowl. Squeeze the juice you should have approximately 200ml (7floz).
- Add 125g (4oz) butter and 200g (7oz) caster sugar to the bowl. Set the bowl over a pan of hot water to create a bain maire ensuring the water level is shallow enough so as not to touch the base of the bowl.
- Heat stirring frequently with a wooden spoon whilst the butter melts and sugar dissolves and you no longer feel or hear any granulation from the sugar. Remove the bowl from the pan. Reduce the heat under the pan.
- Lightly beat 4 eggs together and strain through a sieve into the bowl. Stir well, to combine.
- Return the bowl to the pan and cook gently stirring constantly until the mixtures to thicken a coats the back of the spoon. When the mixture is ready when you are able to draw a line on the back of the spoon with your finger without the curd running back into the line. This stage will take between 20 – 30 minutes.
- Pour the curd into the sterilised jars. Whilst the curd is still hot seal the jars with a wax disc (wax side down) and slightly moistened cellophane held in place with an elastic band. Alternatively use the sterilised jar lids. Allow the curd to fully cool before placing in the fridge.
Notes
Equipment
- Heatproof bowl
- Sterilised Jars / Kilner Jars
- Wash the jars in warm soapy water and rinse well. Do not dry.
- Place the wet jars on a tray, heat the oven to 140℃ (120℃ fan)/275°F /gas 1 and put the jars in the oven to dry completely.
- Sterilise the lids (and rubber rings if using Kilner style jars) in a pan of boiling water for 5 minutes.
Christie Hawkes
I love all things lime, Jacqui! This looks delicious.
Jacqueline Bellefontaine
Thank you It a fav flavour of mine too
Caroline
I’m on my 3rd batch of lime curd and my friends love it too. I eat it on cold toast. And use it to make lime buttercream absolutely gorgeous.
Jacqueline Bellefontaine
So pleased you like it. I think lime curd is my favourite of citrus curds. Great idea to use it to flavour buttercream, I must try that Thank you.
Kate Glutenfreealchemist
I'm always up for curd variations. I can almost taste the 'zing' through the computer x
Kat BakingExplorer
This looks so good and I love all your photos!
Eb Gargano
What a lovely twist to a classic – shame you didn't link this one up last week or I'd have had you in my roundup! Thanks for linking up to #CookBlogShare. Eb 🙂
Mother Mands
Just made some of your delicious lime curd! It’s worked perfectly, and tastes gorgeous ? waiting for it to cool down now, then in the fridge it goes! I’ve filled 2 medium jars and have a little bit over for ‘sampling’ ? Can’t wait to have an experiment with this soon, got a few ideas what to use it with! Nice one!
Recipes Made Easy
oh yes please i love making fruit curds and lime curd is a good one
Corina
This sounds so good! I love variations on a traditional lemon curd but I've never made one before. Just seen Jenny's comment about the coffee curd at a National Trust shop. I was at one too a couple of weeks ago and have some gorgeous cherry curd that I'm trying to decide whether to make something with – maybe something like your cupcakes!
Amanda
I'm already thinking of a million ways I wanna use this! It looks and sounds amazing Angela, I can't wait to spread it on everything 🙂 xo
Jenny
I wish I were brave enough to make a curd, because I do love it so much. I bet a lime one is very zesty and punchy in flavour. I was at a National al Trust shop last week, and I saw a coffee curd!!!! I cannot imagine how that must taste (I should have bought a jar looking back,but when it comes to shops like that and my kids, it is best to keep on moving!). xx
Angela - Only Crumbs Remain
Aw you really don't need to be brave to make one Jenny – I'm sure if you give it a try it'd turn out brilliantly 🙂 Oooh coffee curd – that sounds fascinating. Hahaha I usually find that I cause problems in shops like that too when I carry my bag over my shoulder ;-P
Angela x
Cat Curly's Cooking
I really want to try this. I love the sound of lime curd as I prefer limes to lemons. This would be so tasty in lots of different bakes x
Angela - Only Crumbs Remain
Ooh it definitely sounds as though you should try it Cat, I'm sure you'll love it if you're a fan of limes 😀 You're right there are so many bakes it could be used in.
Angela x