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Lemon and Lime Curd

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  • Author: Michelle Minnaar
  • Total Time: 15 minutes
  • Yield: 26 2 tbsp servings 1x
  • Diet: Vegetarian


Learn how to make the perfect Lemon and Lime Curd packed full of citrusy flavours with a velvety, creamy texture.


Units Scale
  • 6 large eggs
  • 300g (2 1/2 cups) sugar
  • 150g (2/3 cup) butter
  • 1 (1 tbsp) lime, zest only
  • 1 (1 tbsp) lemon, zest only
  • 80ml (1/3 cup) lime juice
  • 80ml (1/3 cup) lemon juice


  1. Quarter fill a large saucepan with boiling water and place over a low heat.
  2. Place a mixing bowl over the saucepan, if the bowl is touching the water tip some of the water out.
  3. Remove the mixing bowl from the top of the saucepan.
  4. Place the eggs in the bowl and whisk until the mixture turns pale.
  5. Tip in the sugar and whisk in until the sugar has dissolved.
  6. Add the butter, lime zest, lemon zest and the juice of the lemon and lime.
  7. Place the mixing bowl back on top of the saucepan. Whisk constantly until the mixture resembles a thick custard.
  8. Remove from the heat.
  9. Using a jam funnel, pour the curd into sterilized jars and immediately seal with the lids.
  10. Serve with whatever you like but we have served it on top of our beautiful Lime Cheesecake. Enjoy!


  • After the jars are sealed, they are best stored in a cool, dark place.
  • Once the jar is opened, store in the fridge and consume within 1 month. It won’t last that long though!
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Preserve
  • Method: Double Boiler
  • Cuisine: British