A wonderful variation on a traditional lemon curd, this delicious lime curd recipe is joyfully fresh and decadent – the perfect flavour-maker for your summer desserts.
Best of all, it’s incredibly simple to whip up… and I’m going to show you how!
Why you’ll love this recipe
- It’s that perfect blend of fresh and rich, excellent for a summer desert
- It’s knocks the socks off of shop bought lime curd
- It’s very simple – there are only five ingredients in the whole recipe!
- You can do so much with it… spread it on scones or toast, use it in yoghurt or ice cream, or make an incredible no bake lime cheesecake!
Equipment needed to make this recipe
There are a few key kitchen items you’ll need to hand for this lemon curd recipe:
- Large saucepan – this will the vessel for your heat source, to gently heat the lime curd
- Heat proof glass bowl – fruit curd is made by heating a bowl over simmer water. Make sure you use a heatproof bowl made of glass, as metal, as metal can react with citrus fruits to leave a metallic tang
- Whisk – you’ll need a quality balloon whisk to make your homemade lime curd
- Wooden spoon – a trusty wooden spoon should be an ever-present in your kitchen
- Jam funnel – use this for pouring your lime curd into their storage jars
- Storage jars – get some quality glass jars to store your lime curd
How to make lime curd
Step one
Fill your saucepan with boiling water and place on a low heat. Make sure the water level is just right, so that the bottom of your mixing bowl isn’t touching the water (we want the heat from the steam to gently heat the fruit curd).
Step two
Whisk your eggs in a heat-proof glass bowl. Once whisked, add sugar, lime juice, lime zest and butter, and continue to whisk.
Step three
Place the bowl over the saucepan, and continue to whisk until the curd mixture is velvety smooth. Take off the heat and let it cool slightly. Then, using a jam funnel, pour into sterilised glass jars.
Variations for this recipe
- Adding an extra knob of butter will give you a richer lime curd
- Leave out the butter to make it dairy-free
- Use less sugar if you fancy a tangier taste or more sugar if you prefer it sweeter
- Egg yolks can be used to thicken the mixture. Add an extra egg yolk to thicken it up
- Swap the lime juice and zest for orange juice and zest to make orange curd
Top Tips
- Use fresh lime juice, rather than bottled
- Make sure your bowl isn’t touching the water at the bottom of the saucepan. Do this before you start whisking your ingredients
What is lime curd made of?
Fruit curds are made with very simple ingredients. Eggs, sugar, butter, juice and zest. This recipe works best with fresh lime juice and lime zest.
What do you eat with lime curd?
This lime curd can be used in a variety of ways. It’s absolutely delicious when spread on top of scones or toast. It also tastes gorgeous when dolloped into your favourite ice cream.
My advice? Use it as the divine filling in my no bake lime cheesecake recipe!
How do you know when lime curd is ready?
Dip a wooden spoon in your lime curd. If you can run your finger along the back of a spoon and the curd holds the trail, it’s the perfect thickness.
How long does homemade lime curd last?
After the jars are sealed, they are best stored in a cool, dark place. Your lime curd will last for 3 months.
Once opened, keep it in the fridge and use it within a month.
Can you freeze it?
Yes! Simply transfer your lime curd to a freezable airtight container. Make sure you allow the lime curd to cool properly before freezing it, and remember to leave about a half an inch gap at the top of the container, as it will expand when frozen. It’ll stay fresh for up to a year when frozen.
When you’re ready to serve it, defrost your lime curd overnight in the fridge. For best results, allow it to thaw for around 24 hours.
More fruit curd recipes
Fancy getting even more fruity? Make these terrific fruit curd recipes:
- Lemon curd – the traditional fruit curd recipe, once you’ve made lime curd you should definitely give this a try
- Strawberry curd – a very straight forward homemade curd recipe that has a light mellow taste. Very tasty and works wonders with ice cream, yoghurt or when used as the main filling in strawberry cheesecakes
- Kiwi curd – a more unusual fruit curd, this one if for those looking for something a little different. It’s got that amazing tanginess that you’d expect from kiwi, along with a deep rich flavour
Lime Curd
- Total Time: 15 minutes
- Yield: 4 x 200ml jars, 26 portions 1x
- Diet: Vegetarian
Description
Learn how to make the perfect lime curd recipe. This curd is packed with citrusy flavours and has a velvety and creamy texture.
Ingredients
- 6 large eggs
- 300g (2½ cups) sugar
- 150g (⅔ cup) butter
- 2 (2 tbsp) limes, zest only
- 150ml (⅔ cup) lime juice
Instructions
- Quarter fill a large saucepan with boiling water and place over a low heat.
- Place a mixing bowl over the saucepan, if the bowl is touching the water tip some of the water out.
- Remove the mixing bowl from the top of the saucepan.
- Place the eggs in the bowl and whisk until the mixture turns pale.
- Tip in the sugar and whisk in until the sugar has dissolved.
- Add the butter, lime zest and juice.
- Place the mixing bowl back on top of the saucepan. Whisk constantly until the mixture resembles a thick custard.
- Remove from the heat.
- Using a jam funnel, pour the curd into sterilized jars and immediately seal with the lids.
- Serve with whatever you like but we would serve it on a No Bake Lime Cheesecake. Enjoy!
Notes
- 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: Bain Marie
- Cuisine: British
Keywords: Lime curd, best Lime Curd Recipe, Cheesecake Topping, lime curd desserts, lime dessert recipe, lime recipe
Sam
I would use lime curd in a cheesecake
melanie stirling
I would add it to plain Greek Yoghurt. I often add something to my Greek yoghurt and this sounds tasty.
Kim Neville
I would have in a lemon meringue
Solange
As a topping. On scones, pancakes or waffles.
cheryl hadfield
This would be perfect as a topping on a cheesecake
Aloysius
This is good Michelle,
I hope I can be able to store it for a longer period in the freezer?
Michelle
Hi Aloysius,
You can store it anywhere up to 6 months-9 months. I wouldn’t recommend to store beyond that.
Best,
Michelle
Carolyn E
I think this would be great for a lime and raspberry pavlova. But like you, once it’s in the fridge I think it will also go fast on toast and porridge and even digestive biscuits…..
★★★★★
Kim M
Would have it in natural yoghourt x
Jane Willis
I would warm it gently and serve it over ice cream
★★★★★
Victoria Prince
On toast! Love a piece of toast slathered in curd 🙂 usually use lemon but I love the sound of lime for a change
Helen Thurston
I’d make a rich chocolate Victoria sponge and use the lime curd with vanilla buttercream for the filling.
Laura banks
i would probably make some sort of a tart
Nicola McC
I’d use lime curd in a sweet pie.
Martina Pichova
I love it on toast for my breakfast.
Sheena Batey
In a homemade trifle as one of the layers
Mark Thomas
I would use lime curd in cheesecake .
William Gould
I would use it to make tarts! My wife loves lemon curd tarts, so these should be just as good!
★★★★★
Amanda Richardson
That’s an easy one for me, Key Lime Pie
Susan Lloyd
In a Victoria sponge cake x
A S,Edinburgh
I think I would use lime curd to sandwich a cake together; I’m sure it would taste wonderful.
Peter Watson
To make lime curd cheesecake.
Rebecca Morris
I’d make a key lime pie and use the rest to spread on toast
Tracy Nixon
I’d make lime curd tarts!
Kristie Metcalfe
I think it could go really well with making a chia pudding! Would be a lovely dessert in the summer.
claire woods
in jam tarts.
donna l jones
in a lemon tart
Katie
In a cheesecake
Claire Driver
In a pastry case
Iain maciver
maybe in a tart
Adrian Bold
Lemon Curd Tart with Olive Oil
Lucy
I think I’d have it in eton mess
Laura Pritchard
As a side for my nachos!
★★★★
Elizm
on hot buttery toast or crumpets – haven’t made curd in so long but I love it!
Joo Dee
in muffins or as a cheesecake topping
Christina Palmer
I would have it on crumpets
★★★★★
Caroline Signey
I’d make a lime curd sponge steamed pudding
Mark R
I would use it in a cheesecake for a Sunday treat.
Mel Pennie
Pavlova with Lime Curd and Berries 💚😋
Anthea Holloway
I would use it in a Victoria sponge or just on a piece of fresh bread and butter.
Ray Dodds
Key lime pie
Tamara Foster
I would make the cheesecake x
Emily Hutchinson
I think it would be a lovely topping for yoghurt
Carole Nott
I would use it in a lemon meringue pie
★★★★★
Graham Ross
As a spread on pancakes
Sheri Darby
It would be lovely in a variety of desserts
★★★★★
Steve Dickinson
In a citrus trifle
pete c
I’d probably use it in ice-cream or in a sorbet but would have to pick my flavours carefully
Suzanne
In a fruit tatt
joanne beale
On toast
lesley renshaw
I’d attempt to make a Key Lime Pie
Mandy Betts
I would make a lime cheesecake
Keith Hunt
I think you can put spread on scones
KATHY D
I would stir it into my porridge
Sally
I would smother it on toast
Alice Gilkes
I would use lime curd as a filling for a homemade lemon and lime spongecake.
Tania Atfield
In a cheesecake too i think
kathy Glamour cakebread
with a scoop of vanilla ice cream
Denise Coy
I lone lime and also lemon curd. I use it in various ways from simply spread on toast , to sexing up cakes or mixed into vanilla ice cream – amazing stuff.
Jen oconnell
Looks amazing – can’t wait to make it!
Mark Mccaffery
I would use it in a lime meringue pie.
Rena Plumridge
I’d use it in a cake
Andrea Fletcher
I would make lime curd bakewell tart.
Patricia Avery
I’ve been experimenting with alternative flavours to my version of Bakewell Tart. Lemon curd got a big thumbs up from hubby and the grandchildren so I’d make some lime curd and try that.
Sarah Mccaffery
I would use it as a filing in a sponge cake
Margaret Mccaffery
I would use it as a filling in some cupcakes
Sare Davies
I’d use it on my baked cheesecake that I continually get asked to make.
Natalie Charman
I would make a pie
Elizabeth
To make an easy version of Key Lime Pie.
ROBERT MCINTOSH
on toast
Jodie W
Wow, ive never considered lime curd before but would like to give it a go. My mouth is watering for a lime cheesecake now! I would pair it up with some vanilla ice cream and waffles too
Corinne Peat
Definitely with a cheesecake and maybe ice cream.
Alexandra Armstrong
In a citrus cheesecake
Ann Goody
I would put it in a lemon drizzle cake
olivia Kirby
With thick Greek yoghurt on waffles or pancakes
clair downham
as a filling for a cheesecake
Kiran Parry
I would use it while making cheesecake.
Charlotte isobelle
On a cheesecake – yummy
thecatwhisper
I would say cheesecake but I’m not sure if my kids would like it.
★★★★
Cheryl G
I bet this would be lovely on a warm scone
Avs
Lime Curd Cheesecake
Jonathan Bright
Key Lime Pie is a must
katarzyna benmailoud
I’d make a tarts or have it with pancakes
sallie burrows
with ice cream on pancakes
Sarah Swainsbury
On nice thick crusty bread
James Travis
Have it with ice cream
Debby
I think I would start with lime curd tarts as a variation on jam tarts. If they were a success I’d feel brave enough to try something like a lime curd filling in a cake like a Victoria sponge, or even as soft-centred cupcakes that would then get citrus-flavoured icing tops (lemon, lime, orange and grapefruit). I like the idea of a choice of cupcakes and think they would be great for afternoon tea or to round out a summer BBQ.
Summer Rowley
I would love to use it for baking!
JAMES HOLYLAND
On some nice hot buttered toast
Alison MacDonald
I would use it with Keylime Pie instead of cream x
Karen B
I’d use it as I do lemon curd – on a thick slice of hot wholemeal buttered toast.
Valerie Seal
I’d use lime curd in the centre of a victoria sandwich cake.
Valerie Brown
I would stir it into greek yogurt and serve with fresh blueberries
Matilda
Lime curd in a tart with some fresh fruit is delicious, so I’d most likely use it that way! 🙂
★★★★★
kay sherman
on my toast x
Priscilla Stubbs
I would make a lime curd meringue
Julie Ward
On a sandwich or toast, may try it on a pancake as well
Christine Caple
I would make a key lime pie.
Kirsten Barthy
I love lime and cheesecake so a lime curd cheesecake for me.
Troy Easton
i would just have it with Flavored Ice Creams.
Allison Sherwood
I think I would use it pair it with butter cream for a sponge cake centre
Kim Carberry
I think I would have it on toast or crumpets. x
Julia Linsley
I would use it so many ways ! In fillings for sponge cakes and in tarts, on my porridge, to top cheesecakes , slathered on crumpets and muffins Delicious !!
Sarah Heath
I would use it on toast, scrumptious.
Angela Kelly
I would love to try it in a cheesecake.
Karen R
I think I’d start with a lime meringue pie xx
Caroline Shepherd
I’d have it with my overnight oats for breakfast.
Erica Hughes
In a cheesecake
Jo Nichol
I would use it to make a lemon meringue pie
tricia cowell
I would love to use this in a cheesecake
Hazel Rea
It would be so versatile – I’d use it on toast, as a topping for ice cream, filling for chocolate cake.
Jayne K
Might be good as an ice cream topping
Hayley Colburn
I think I would make a nice tart with it or use it to top a cheesecake
Donna W
In a cheesecake with a ginger biscuit base.
paula meadows
as a topping over crushed meringue and cream
Francesca H
Pancake topping NOM
Terry Becker
use it as a filling
Lisa M
I would have it on toast – basic but delicious
Ruth lee
I would make a lemon meringue pie with it
Michelle Smith
I would have it on toast
Sammie Martin
In Greek yogurt or added on top of a cheesecake
Roxanne Warner
To make a lime meringue pie
Hazel
I’d use it as a filling with butter cream in a cake. (with loads of layers!)
Ian Campbell
I’d use it to make lemon Curd filled crepes – because they’re flipping awesome!
Sarah Cooper
In a sponge cake.
chloe brill
use it as a filling
★★★★
Carol Phile
I would put lashings of it in fresh crusty bread and scoff the lot
Liz T
I’d try it on my vanilla porridge
Bronya
I would use lime curd on top of cheesecake
Amanda Kahs
As a filling in a cake with buttercream
Jennifer Toal
I would put it in a sauce and drizzle it over pavalova
Linda C
In a victoria sponge, but husband loves it in a sandwich
★★★★
Carolyn E
I have tried this in a sc9nenwith cream. Totally fabulous. I also love it on my granola with natural yoghurt.
★★★★★
Sandra Fortune
Layered in a cake with lemon curd
Gwyn S.
Firstly, I’d veganise the recipe and use an alternative to eggs. Then I’d have some on toast!
sharon martin
i’d use lime curd to make lime drizzled lime cupcakes
Paul Meulen
As a topping for a lovely cake.
Herbert Appleby
I’d use lime curd on toast in the morning and in a victoria sponge to zest up the jam
Carol Boffey
in jam tarts
david cavender
I would use it in a cheesecake-would give a lovely sharp taste.
Donna Caldwell
I would make some lime and coconut cupcakes
Fiona Parr
In a cheesecake as filling
★★★★★
Rebecca Beesley
ooh delicious lime curd! I think I’d use it to make little chocoalate pastry tarts with lime curd in them and decorated with pretty little edible flowers.
JennyB
As a filling in jam tarts.
Tammy Neal
In a cheesecake
Meryl Thomas
I love lime curd on fresh bread and butter
Emma Davison
In a pavlova
Caroline Buckley
I would have it on my toast