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    Homemade Lime Curd

    Published: Sep 5, 2020 · Modified: Sep 16, 2020 by Jacqueline Bellefontaine ·

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    jar of lime curd with bowl of limes and text overlay.
    open jar of lime curd with text overlay.

    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. 

    jar of lime curd with whole, sliced and squeezes lemons on the side.

    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

    • preparing the limes
      Grate the zest and squeeze the juice.
    • juice, zest butter in bowl adding the sugar.
      Place the juice, zest, butter and sugar in
      a a heatproof bowl.
    • butter, juice and sugar in bowl cooked until melted and combined.
      Cook over a pan of hot water until butter melts and sugar dissolves.
    • straining curd
      Strain the beaten eggs into the bowl.
    • blank
      Return to the heat and cook stirring constantly.
    • blank
      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.
    blank

    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.

    coconut and lime cupcakes on a cooling rack with one broken open to reveal lime curd.
    Coconut and Lime Cupcakes
    lime meringue cupcake on mini cake stand.
    Lime Meringue Cupcakes
    jar of lime curd with whole, sliced and squeezes lemons on the side.

    Homemade Lime Curd

    This lime curd recipe is a delicious alternative to lemon curd. The curd is easy to make and is perfect spread on a round of toast or included in a number of bakes.
    Course afternoon tea, Breakfast
    Cuisine British
    Keyword cake filing, preserve, spread
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Servings 300 ml of curd
    Calories 100
    Author Jacqueline Bellefontaine
    Print Recipe Pin Recipe Save Recipe Saved!

    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.

    Video

    Notes

    Equipment
    • Heatproof bowl 
    • Sterilised Jars / Kilner Jars 
     
    To Sterilise the 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.
    Tip: Use jam jars straight from a hot dishwasher cycle.
    Store
    Once completely cool, store in the fridge. Sealed jars will keep for about 2 months in the fridge, though once opened it will last 1-2 weeks.
    Cook’s Tips
    Avoid using jars which have previously contained strong flavoured food or tomato sauces as the aroma is unlikely to have been removed even with a thorough washing.

    Nutrition

    Serving: 1tablespoon | Calories: 100kcal
    Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!
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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Rose

      May 23, 2021 at 4:17 am

      I'm glad I found your site. I have copious amounts of limes and instead of giving most away like last winter, I think that the curd recipe is a goer.

      Reply
      • Jacqueline Bellefontaine

        May 23, 2021 at 8:16 pm

        I wiwsh I had copious amounts of lime its one of my favourite flavours and I really love this lime curd. Hope you enjoy it too.

        Reply
    2. Christie Hawkes

      September 17, 2020 at 11:32 pm

      I love all things lime, Jacqui! This looks delicious.

      Reply
      • Jacqueline Bellefontaine

        September 18, 2020 at 11:25 am

        Thank you It a fav flavour of mine too

        Reply
    3. Caroline

      December 09, 2019 at 3:30 pm

      5 stars
      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.

      Reply
      • Jacqueline Bellefontaine

        December 09, 2019 at 4:42 pm

        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.

        Reply
    4. Kate Glutenfreealchemist

      June 16, 2018 at 10:23 am

      I'm always up for curd variations. I can almost taste the 'zing' through the computer x

      Reply
    5. Kat BakingExplorer

      June 11, 2018 at 8:11 am

      This looks so good and I love all your photos!

      Reply
    6. Eb Gargano

      June 09, 2018 at 4:42 pm

      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 🙂

      Reply
    7. Mother Mands

      June 08, 2018 at 9:55 am

      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!

      Reply
    8. Recipes Made Easy

      June 07, 2018 at 5:27 pm

      oh yes please i love making fruit curds and lime curd is a good one

      Reply
    9. Corina

      June 07, 2018 at 5:48 am

      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!

      Reply
    10. Amanda

      June 06, 2018 at 12:45 pm

      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

      Reply
    11. Jenny

      June 06, 2018 at 6:18 am

      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

      Reply
    12. Cat Curly's Cooking

      June 05, 2018 at 8:29 pm

      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

      Reply

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