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+ servings
Two jars of homemade lime curd.

Lime Curd

How to make delicious, smooth lime curd.
Cuisine British
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 350 ml (approx.)
Calories 79kcal
Author Charlotte Oates



  • 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.


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