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Home » Baking & Desserts » Jams, Curds & Spreads » Lime Curd

4 July 2019

Lime Curd

1.4K shares

How to make delicious, smooth lime curd.

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Two jars of lime curd. There's a title written on the image saying "How To Make Lime Curd", making this image perfect for saving to Pinterest.

After perfecting my lemon curd recipe a couple of weeks ago, I thought I’d have a go at adapting the recipe for other flavours.

First up, we have delicious lime curd. Adapting the recipe to make lime curd was simple, all you need to do is switch the four lemons listed in the lemon curd recipe for six limes (as limes are smaller).

The other slight difference to my lemon curd is that in that recipe I said it’s up to your personal preference whether you choose to sieve the curd (my recommendation is to pass it through a sieve just before serving to get the best flavour and super smooth texture).

However, I would recommend always sieving lime curd.

The reason for this is two-fold:

Firstly (and probably most importantly), I find lime zest a little tougher than some other citrus fruits, so without sieving the finish curd tastes bitty.

Secondly, it turns out that when it comes to food I’m extremely shallow and all about appearances. Unsieved lime curd doesn’t look like curd. It looks like tartare sauce, and my brain struggles with matching the look and the taste of the two. It clashes. Simply sieving the curd makes it look like curd and so significantly increases my enjoyment.

Two jars of homemade lime curd.

Can lime curd be made in the microwave?

Yes.

If you’d prefer to make your lime curd in the microwave rather than on the hob, then simply follow the instructions for my microwave lemon curd, substituting in the ingredients listed here.

The finished lime curd in jars.

Recipe Video

I don’t have a specific video for my lime curd. However, the method is just the same as is shown in this video, simply substitute the four lemons for six limes and remember to sieve.

Two jars of homemade lime curd.

Lime Curd

How to make delicious, smooth lime curd.
5 from 5 votes
Print Pin Rate Save Saved!
Active Time: 15 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Servings: 350 ml (approx.)

INGREDIENTS

Metric – US Cups/Ounces
  • 4 medium eggs
  • 200 g caster sugar
  • 6 limes - juice and zest
  • 100 g unsalted butter

INSTRUCTIONS

  • Finely grate the zest of 6 limes and squeeze the juice.
  • Cut the butter (100g) into cubes.
  • Lightly beat the eggs (4 eggs) and place them into a saucepan with the caster sugar (200g) and lime juice and zest. Mix together.
  • Place the pan on the hob over a low heat. Whisk regularly until the curd has thickened. It should leave a coating over the back of the spoon when lifted out.
  • Once thickened, remove the lime curd from the heat. Add the butter and whisk until the butter has melted.
  • Pass your lime curd through a sieve to remove the pieces of lime zest.
    For best results, I recommend storing the curd with the zest left in and the passing it through a sieve just before using. This will allow the flavour to develop.
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NUTRITIONAL INFORMATION

Calories: 79kcal | Carbohydrates: 8.8g | Protein: 1.1g | Fat: 4.3g | Saturated Fat: 2.5g | Sodium: 16mg | Fiber: 0.1g | Sugar: 8.7g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.


Cuisine: British
Author: Charlotte Oates

How to store lime curd

Lime curd can be stored in the fridge for up to a week. If you’re not planning on using it immeidately, then I’d recommend storing it sterilised jars.

❄️ Suitable for freezing

This lime curd is also suitable for freezing. Simply decant into a freezer-safe airtight container and freeze. Defrost the curd thoroughly in the fridge before using.

Troubleshooting your lime curd

If you’ve tried making lime curd and it hasn’t turned out as expected, then head on over to my lemon curd recipe where I’ve explained th main reason why curd goes wrong, and I’ve given plenty of ideas for fixing it, including curd which is lumpy, too thick or too thin.

Over in that post, there are also lots of ideas for how to tweak the recipe to suit your own tastes.

Two jars of lime curd.

Free From/Suitable For

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.
  • Suitable for Vegetarians
  • Gluten-Free
  • Tree Nut-Free
  • Peanut-Free
  • Sesame-Free
  • Soya-Free
  • Sulphur Dioxide & Sulphite-Free
  • Lupin-Free
1.4K shares

Reader Interactions

Comments

  1. Cathie says

    November 01, 2022 at 1:22 am

    5 stars
    I loved this recipe….it was simple, quick and extremely successful with just the right level of tang to it. This will be my go-to recipe from now on as I have so many limes just falling from my tree. So thankyou.

    Reply
  2. Diana Beech says

    August 06, 2021 at 10:26 pm

    5 stars
    Very easy to make, and I also left the zest in. Lovely flavour and great consistency. Will make again

    Reply
  3. Sharon says

    July 22, 2020 at 7:57 am

    Very easy to follow with excellent results. Thank you.

    Reply
  4. Carole Button says

    May 25, 2020 at 11:21 am

    5 stars
    My first attempt at lime curd was a failure but with this recipe, it has turned out perfect. I haven’t bothered to strain the lime peel out & it doesn’t detract from the finished product in the least. I will definitely use this recipe again thank you!

    Reply
  5. Maria says

    February 15, 2020 at 7:00 pm

    5 stars
    Great turnout!

    Reply
  6. Jessika says

    July 16, 2019 at 5:41 pm

    5 stars
    Lime curd looks great! My mom loves such recipes, surely trying this one out for her.

    Jessika

    Reply
  7. Julie Dempsey says

    July 04, 2019 at 8:24 pm

    Looking forward to trying this soon
    Thank you
    Julie Dempsey

    Reply

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