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Lime Curd is one of my favorite dessert basics, and this version is easy enough that even beginners can master it immediately. This one-bowl recipe has just 4 ingredients and simmers gently over a double boiler until thickened. It really is as simple as that!
Meggan’s notes
As a classically-trained chef with plenty of pastry classes under my belt, I love to help home cooks create classic desserts to wow their friends and family. This lime curd is a personal favorite because it’s vibrant, silky, and surprisingly easy to make. If you have limes, sugar, butter, and eggs, you can make lime curd. You need both whole eggs and an extra yolk, and you need to zest and juice the lime, but it really is that easy.
If beginners struggle with anything, it’s when the curd doesn’t thicken. Lime curd should thicken in about 20 minutes, but only if you bring it to 170 degrees. If you ignore the temperature, an hour might pass and your curd still hasn’t thickened. Use a thermometer! Most recipes I see don’t mention the temperature, and it really is the key to success.
Straining curd through a fine-mesh sieve ensures the smooth, silky texture you expect from your curds. Spoon lime over homemade crepes, drizzle it over scones, pancakes, and waffles, or use lime curd as a luscious filling for cakes, tarts, and pastries.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Limes: Always zest your limes before you cut them open to juice. It’s much harder to zest half of a lime!
Step-by-step instructions
- Bring a saucepan of water to a gentle simmer and set a glass or metal bowl over the top to create a double boiler. In the bowl, whisk together eggs, yolks, sugar, butter, lime zest, and lime juice.
- Cook over the simmering water, stirring frequently, until very thick, about 20 to 25 minutes (the curd must reach 170 degrees on a thermometer to thicken).
- Strain through a fine-mesh strainer or cheesecloth, then cover and chill completely.
Recipe tips and variations
- Yield: This recipe makes 2 ½ cups of lime curd.
- Storage: Store lime curd covered in the refrigerator for up to 1 week.
- Freezer: Pack lime curd in a freezer-safe container leaving 1 inch headspace for expansion. Label, date, and freeze for up to 6 months. Thaw overnight in the refrigerator or at room temperature.
- All the curds: Use this same recipe with your favorite citrus. Just swap out oranges for limes to make orange curd and lemons to make lemon curd. Pineapple and passion fruit are popular flavors, too.
- Use a strainer: For that ultra-smooth pastry chef finish, strain your curd through a fine mesh sieve. This removes zest and any bits of cooked egg that may have snuck up on you.
Frequently Asked Questions
Yes! If you don’t have a double boiler, you can easily create a makeshift one by placing a metal bowl over a saucepan of simmering water.
Absolutely! Lime curd makes a fantastic filling for pies, tarts, or even layered cakes. For the best results, refrigerate the curd until it’s firm before filling your pastry.
While fresh lime juice is ideal for the best flavor, bottled lime juice can work in a pinch. However, fresh limes provide a more vibrant, tangy taste, which is key to an authentic lime curd.
If your lime curd is too runny, it likely didn’t cook long enough. To fix this, return it to the double boiler and cook, stirring constantly, until it thickens to a pudding-like consistency. Be patient—and careful not to overcook it.
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Lime Curd
Ingredients
Instructions
- Bring a saucepan of water to a gentle simmer and set a glass or metal bowl over the top to create a double boiler. In the bowl, whisk together eggs, yolks, sugar, butter, lime zest, and lime juice.
- Cook over the simmering water, stirring frequently, until very thick, about 20 to 25 minutes (the curd must reach 170 degrees on a thermometer to thicken). Strain through a fine-mesh strainer or cheesecloth, then cover and chill completely.
Notes
- Limes: Always zest your limes before you cut them open to juice. It’s much harder to zest half of a lime!
- Yield: This recipe makes 2 ½ cups of lime curd.
- Storage: Store lime curd covered in the refrigerator for up to 1 week.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.