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jar of lime curd with whole, sliced and squeezes lemons on the side.
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5 from 1 vote

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: afternoon tea, Breakfast
Cuisine: British
Keyword: cake filing, preserve, spread
Servings: 300 ml of curd
Calories: 100kcal

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