Let’s face it. We all have that one curd recipe that we love to make over and over again. Well, you haven’t tried my lime curd recipe yet. This fresh lime curd is tangy, refreshing and silky smooth.
This lime curd recipe is a versatile one, which you can use for cakes, tarts, breakfast recipes, or simply enjoy as a spread. Above all, it’s an easy homemade curd recipe that can be prepared in just under 30 minutes.
Yes, this lime curd is that simple. So, what are you waiting for? Learn how to make a fresh lime curd recipe and stop purchasing the store stuff. Not only will it taste better, but it will also be safe to eat.
A homemade lime curd will not contain any of the artificial colourants, sweeteners, additives and conservants. It’s all made with fresh lime, eggs and butter. Enjoy!
products you need for this recipe
Here is a list of products which you’ll need to make this easy lime curd recipe. Come take a look at which products you’ve got at home and which ones you still need to get. Look at these below:- storage jars – you can make a large batch of the lime curd and store it in these elegant jars for later.
- zester / grater – you will need a citrus zester for this curd as it involves the addition of lime zest.
- citrus juicer – for this lime curd you will need to juice a couple of limes. So, I recommend taking a high quality juicer to cut your preparation time in half.
- a set of silicone spatulas – I can’t complete any dessert without a silicone spatula. It gets every bit of the good stuff into the jar, allowing no waste.
- lime juice – you can also skip ahead and procure a large bottle of lime juice which you can also use for cocktails.
lime curd recipe
This lime curd recipe only involves five elements from four ingredients. So, not only is this homemade curd easy to make, it is also inexpensive. Especially when you compare it to premium curds being sold at the supermarket.
Forget the supermarket stuff. Just make one yourself. Better yet, make a large batch. I’ve made tons of curd recipes in the past and they store quite well in my fridge. That is, until someone finds them and then they disappear in an instant.
If you’re interested in making this lime curd, you might also want to check out these recipes as well:
- strawberry curd – a fruity and sweet curd that wins everyone over
- kiwi curd – a seedless curd recipe with exotic flavours
- lemon curd – and make these incredible lemon curd cupcakes with them
Handy tip: Do not put the curd in the freezer as curds generally don’t freeze well. If you do, they’ll split as a result of the butter.
how to make curd
There are a couple of tips and tricks to making the perfect curd recipe. The same goes for this citrusy homemade lime curd.
There are steps which you can follow, which will ensure that you’ve made your curd like a professional.
Eggs: First, you’ll need to pay attention to the eggs. The eggs should be fresh. Second of all, remove the four eggs out of the fridge and allow them to reach room temperature.
Some curd recipes call for whole eggs, while others only require egg yolks. The egg yolks tend to make the curd more gel-like in terms of consistency. In addition, yolks-only add a rich taste.
Whereas, the whole eggs (because of the egg whites) produce a certain lightness.
Sugar: Caster sugar is the best type you can opt for when making this lime curd recipe. If you go for granulated sugar, it won’t dissolve as quick. Also, if you add brown sugar, it will make your curd lumpy and take on a strange beige colour.
Butter: First and foremost, take out the butter from the fridge and let it reach room temperature. Add the butter slowly, small piece by piece. This will allow the lime curd to reach a lovely velvety texture.
So, when was the last time you’ve tested your curd making skills? With the above-mentioned steps, you’ll cook like a curd expert.
lemon lime curd
Lime is my go-to citrus. For best results, I recommend you procure lime from either an Asian store or a premium supermarket. Ordinarily, the latter have juicy limes.
My experience with purchasing limes from anywhere else results in dried-out limes.
Handy tip: When you want to squeeze the lime juice as efficiently as possible, press down on the lime with your hand. Do so prior to cutting it in half.
Roll it on the kitchen counter with applied pressure. Only then cut it in half and see how easy it is to squeeze out the juice. This is an age-old bartender’s trick.
If you happen to run out of limes, you can also substitute a few of them with lemons. Since both stem from a citrus family, the result will be unchanged.
On the contrary, if you’ve got leftover limes, use them in a fantastic cocktail recipe. For instance, try this exceptional ginger beer and gin cocktail.
how to serve curd
Serve your fresh lime curd with the following recipes:
You can also eat it with yoghurt or enjoy it alone as is. It’s completely your choice.
lime curd cheesecake
One of my favourite ways to consume this lime curd is to serve it with a key lime cheesecake recipe. Just pour the curd over and enjoy.
This lime curd pairs exceptionally well with the following cheesecakes:
How would you serve this lime curd cheesecake recipe? Let me know.
Print
Lime Curd
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20 servings 1x
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
- 180ml (¾ cup) fresh lime juice
- 15ml (1 tbsp) lime zest
- 200g (1 cup) caster sugar
- 4 eggs
- 100g (½ cup) butter
Instructions
- Place all the ingredients, except the butter, in the food processor.
- Starting at the lowest power setting, switch on the processor and wait until everything has more or less blended.
- Slowly and systematically increase the power setting until you reach the maximum level.
- Leave it motoring for 5 minutes then over a period of one minute add the butter in equal quantities.
- Pour the contents in a container and let it chill in the fridge.
Notes
Nine small limes were used to obtain the specified amount of lime juice.
- Category: Dessert
- Method: Boil
- Cuisine: English
Keywords: lime curd, British fruit curd recipe, lime dessert recipe, sweet lime spread
Sam says
I would use lime curd in a cheesecake
melanie stirling says
I would add it to plain Greek Yoghurt. I often add something to my Greek yoghurt and this sounds tasty.
Kim Neville says
I would have in a lemon meringue
Solange says
As a topping. On scones, pancakes or waffles.
cheryl hadfield says
This would be perfect as a topping on a cheesecake
Aloysius says
This is good Michelle,
I hope I can be able to store it for a longer period in the freezer?
Michelle says
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 says
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 says
Would have it in natural yoghourt x
Jane Willis says
I would warm it gently and serve it over ice cream
★★★★★
Victoria Prince says
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 says
I’d make a rich chocolate Victoria sponge and use the lime curd with vanilla buttercream for the filling.
Laura banks says
i would probably make some sort of a tart
Nicola McC says
I’d use lime curd in a sweet pie.
Martina Pichova says
I love it on toast for my breakfast.
Sheena Batey says
In a homemade trifle as one of the layers
Mark Thomas says
I would use lime curd in cheesecake .
William Gould says
I would use it to make tarts! My wife loves lemon curd tarts, so these should be just as good!
★★★★★
Amanda Richardson says
That’s an easy one for me, Key Lime Pie
Susan Lloyd says
In a Victoria sponge cake x
A S,Edinburgh says
I think I would use lime curd to sandwich a cake together; I’m sure it would taste wonderful.
Peter Watson says
To make lime curd cheesecake.
Rebecca Morris says
I’d make a key lime pie and use the rest to spread on toast
Tracy Nixon says
I’d make lime curd tarts!
Kristie Metcalfe says
I think it could go really well with making a chia pudding! Would be a lovely dessert in the summer.
claire woods says
in jam tarts.
donna l jones says
in a lemon tart
Katie says
In a cheesecake
Claire Driver says
In a pastry case
Iain maciver says
maybe in a tart
Adrian Bold says
Lemon Curd Tart with Olive Oil
Lucy says
I think I’d have it in eton mess
Laura Pritchard says
As a side for my nachos!
★★★★
Elizm says
on hot buttery toast or crumpets – haven’t made curd in so long but I love it!
Joo Dee says
in muffins or as a cheesecake topping
Christina Palmer says
I would have it on crumpets
★★★★★
Caroline Signey says
I’d make a lime curd sponge steamed pudding
Mark R says
I would use it in a cheesecake for a Sunday treat.
Mel Pennie says
Pavlova with Lime Curd and Berries 💚😋
Anthea Holloway says
I would use it in a Victoria sponge or just on a piece of fresh bread and butter.
Ray Dodds says
Key lime pie
Tamara Foster says
I would make the cheesecake x
Emily Hutchinson says
I think it would be a lovely topping for yoghurt
Carole Nott says
I would use it in a lemon meringue pie
★★★★★
Graham Ross says
As a spread on pancakes
Sheri Darby says
It would be lovely in a variety of desserts
★★★★★
Steve Dickinson says
In a citrus trifle
pete c says
I’d probably use it in ice-cream or in a sorbet but would have to pick my flavours carefully
Suzanne says
In a fruit tatt
joanne beale says
On toast
lesley renshaw says
I’d attempt to make a Key Lime Pie
Mandy Betts says
I would make a lime cheesecake
Keith Hunt says
I think you can put spread on scones
KATHY D says
I would stir it into my porridge
Sally says
I would smother it on toast
Alice Gilkes says
I would use lime curd as a filling for a homemade lemon and lime spongecake.
Tania Atfield says
In a cheesecake too i think
kathy Glamour cakebread says
with a scoop of vanilla ice cream
Denise Coy says
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 says
Looks amazing – can’t wait to make it!
Mark Mccaffery says
I would use it in a lime meringue pie.
Rena Plumridge says
I’d use it in a cake
Andrea Fletcher says
I would make lime curd bakewell tart.
Patricia Avery says
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 says
I would use it as a filing in a sponge cake
Margaret Mccaffery says
I would use it as a filling in some cupcakes
Sare Davies says
I’d use it on my baked cheesecake that I continually get asked to make.
Natalie Charman says
I would make a pie
Elizabeth says
To make an easy version of Key Lime Pie.
ROBERT MCINTOSH says
on toast
Jodie W says
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 says
Definitely with a cheesecake and maybe ice cream.
Alexandra Armstrong says
In a citrus cheesecake
Ann Goody says
I would put it in a lemon drizzle cake
olivia Kirby says
With thick Greek yoghurt on waffles or pancakes
clair downham says
as a filling for a cheesecake
Kiran Parry says
I would use it while making cheesecake.
Charlotte isobelle says
On a cheesecake – yummy
thecatwhisper says
I would say cheesecake but I’m not sure if my kids would like it.
★★★★
Cheryl G says
I bet this would be lovely on a warm scone
Avs says
Lime Curd Cheesecake
Jonathan Bright says
Key Lime Pie is a must
katarzyna benmailoud says
I’d make a tarts or have it with pancakes
sallie burrows says
with ice cream on pancakes
Sarah Swainsbury says
On nice thick crusty bread
James Travis says
Have it with ice cream
Debby says
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 says
I would love to use it for baking!
JAMES HOLYLAND says
On some nice hot buttered toast
Alison MacDonald says
I would use it with Keylime Pie instead of cream x
Karen B says
I’d use it as I do lemon curd – on a thick slice of hot wholemeal buttered toast.
Valerie Seal says
I’d use lime curd in the centre of a victoria sandwich cake.
Valerie Brown says
I would stir it into greek yogurt and serve with fresh blueberries
Matilda says
Lime curd in a tart with some fresh fruit is delicious, so I’d most likely use it that way! 🙂
★★★★★
kay sherman says
on my toast x
Priscilla Stubbs says
I would make a lime curd meringue
Julie Ward says
On a sandwich or toast, may try it on a pancake as well
Christine Caple says
I would make a key lime pie.
Kirsten Barthy says
I love lime and cheesecake so a lime curd cheesecake for me.
Troy Easton says
i would just have it with Flavored Ice Creams.
Allison Sherwood says
I think I would use it pair it with butter cream for a sponge cake centre
Kim Carberry says
I think I would have it on toast or crumpets. x
Julia Linsley says
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 says
I would use it on toast, scrumptious.
Angela Kelly says
I would love to try it in a cheesecake.
Karen R says
I think I’d start with a lime meringue pie xx
Caroline Shepherd says
I’d have it with my overnight oats for breakfast.
Erica Hughes says
In a cheesecake
Jo Nichol says
I would use it to make a lemon meringue pie
tricia cowell says
I would love to use this in a cheesecake
Hazel Rea says
It would be so versatile – I’d use it on toast, as a topping for ice cream, filling for chocolate cake.
Jayne K says
Might be good as an ice cream topping
Hayley Colburn says
I think I would make a nice tart with it or use it to top a cheesecake
Donna W says
In a cheesecake with a ginger biscuit base.
paula meadows says
as a topping over crushed meringue and cream
Francesca H says
Pancake topping NOM
Terry Becker says
use it as a filling
Lisa M says
I would have it on toast – basic but delicious
Ruth lee says
I would make a lemon meringue pie with it
Michelle Smith says
I would have it on toast
Sammie Martin says
In Greek yogurt or added on top of a cheesecake
Roxanne Warner says
To make a lime meringue pie
Hazel says
I’d use it as a filling with butter cream in a cake. (with loads of layers!)
Ian Campbell says
I’d use it to make lemon Curd filled crepes – because they’re flipping awesome!
Sarah Cooper says
In a sponge cake.
chloe brill says
use it as a filling
★★★★
Carol Phile says
I would put lashings of it in fresh crusty bread and scoff the lot
Liz T says
I’d try it on my vanilla porridge
Bronya says
I would use lime curd on top of cheesecake
Amanda Kahs says
As a filling in a cake with buttercream
Jennifer Toal says
I would put it in a sauce and drizzle it over pavalova
Linda C says
In a victoria sponge, but husband loves it in a sandwich
★★★★
Carolyn E says
I have tried this in a sc9nenwith cream. Totally fabulous. I also love it on my granola with natural yoghurt.
★★★★★
Sandra Fortune says
Layered in a cake with lemon curd
Gwyn S. says
Firstly, I’d veganise the recipe and use an alternative to eggs. Then I’d have some on toast!
sharon martin says
i’d use lime curd to make lime drizzled lime cupcakes
Paul Meulen says
As a topping for a lovely cake.
Herbert Appleby says
I’d use lime curd on toast in the morning and in a victoria sponge to zest up the jam
Carol Boffey says
in jam tarts
david cavender says
I would use it in a cheesecake-would give a lovely sharp taste.
Donna Caldwell says
I would make some lime and coconut cupcakes
Fiona Parr says
In a cheesecake as filling
★★★★★
Rebecca Beesley says
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 says
As a filling in jam tarts.
Tammy Neal says
In a cheesecake
Meryl Thomas says
I love lime curd on fresh bread and butter
Emma Davison says
In a pavlova
Caroline Buckley says
I would have it on my toast