There is something truly magical about this Lime Curd Recipe that brings a zesty, creamy burst of sunshine to your palate. Imagine tangy fresh lime juice and fragrant lime zest mingling with rich butter and silky eggs to create a spread that’s both bright and indulgent. Whether you spread it on toast, dollop it over desserts, or use it as a filling, this lime curd will quickly become a beloved staple in your kitchen. It’s so simple to whip up, yet the flavor sings so boldly, you might find yourself looking for new ways to enjoy it every day.
Ingredients You'll Need
These ingredients are straightforward, but each plays an essential role in creating that perfect texture and vibrant flavor. From the fresh lime juice that gives the curd its unmistakable citrus zing, to the cold butter that adds luscious creaminess, you’ll see how each element contributes to the magic.
- 2 large eggs: They provide structure and richness that make the curd smooth and creamy.
- 2 egg yolks: These extra yolks boost the custard-like texture and create a velvety finish.
- 200 g caster (superfine) sugar (1 cup / 7 oz): Sweetens perfectly without any graininess, dissolving smoothly in the mixture.
- ½ cup fresh lime juice: The star ingredient, delivering that fresh, tart citrus punch you crave.
- 1 tablespoon lime zest: Adds aromatic oils and an extra layer of brightness to boost the lime flavor.
- 150 g unsalted butter, cubed and cold (1 stick + 2 ½ tablespoons): Folded in gradually, it provides richness and a silky mouthfeel.
How to Make Lime Curd Recipe
Step 1: Combine the Base Ingredients
Start by whisking together your eggs, extra yolks, sugar, fresh lime juice, and lime zest in a medium saucepan. This step is crucial because blending these ingredients well ensures an even, smooth curd without any lumps or cooked egg bits later on.
Step 2: Gently Heat While Stirring
Place the saucepan over low to medium heat, stirring constantly. Keep a close eye here because the sugar needs to dissolve fully into the mixture, and the eggs should warm slowly to prevent scrambling. This slow heating builds the custard’s foundation.
Step 3: Incorporate Cold Butter Gradually
Add your cold, cubed butter a few pieces at a time. Stir continuously until each batch of butter fully melts and blends into the curd before adding more. This technique helps create a luxuriously smooth texture and a glossy finish to the curd.
Step 4: Thicken to Perfection
Continue cooking the mixture for about 4 to 5 minutes. You’re aiming for the curd to thicken so that it coats the back of a spoon or creates a thick layer when you tilt the pan. This visual cue means your curd is perfectly cooked and ready to cool down.
Step 5: Jar and Chill
Pour your luscious lime curd into sterilised jars while still warm. Sealing it properly and refrigerating preserves the fresh flavors and creamy texture. Stored in the fridge, your lime curd keeps beautifully for several weeks.
How to Serve Lime Curd Recipe
Garnishes
Sprinkling some finely grated lime zest or a few fresh mint leaves on top of your lime curd just before serving adds an inviting pop of color and fragrance. These small touches make your dish look even more irresistible and enhance the citrus profile.
Side Dishes
Lime curd pairs wonderfully with simple side dishes like scones, toasted brioche, or warm croissants. It also complements fresh fruit salads or dollops beautifully atop vanilla yogurt for a refreshing twist. The mild sweetness and vibrant acidity brighten any accompaniment.
Creative Ways to Present
Try swirling lime curd into whipped cream for a tangy topping or layering it between cake layers for an unexpected citrus surprise. You can also spoon it into tart shells or blend it into smoothies for a burst of creamy lime goodness that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once cooled and sealed in a sterilised jar, your lime curd keeps well refrigerated for up to two weeks. Always use a clean spoon when scooping to maintain freshness. This makes it a convenient treat you can enjoy anytime.
Freezing
While freezing lime curd is possible, it’s best to do only if you plan to use it in cooked dishes or baked goods later. The texture may become slightly grainy after thawing if eaten directly, so fresh consumption is always preferred.
Reheating
To gently reheat lime curd, warm it over low heat in a small saucepan while stirring continuously. Avoid boiling to prevent curdling. This softens the curd enough to spread easily without losing its silky texture or fresh flavor.
FAQs
Can I use bottled lime juice instead of fresh?
Fresh lime juice is always recommended for the best flavor and brightness, but if you’re in a pinch, bottled lime juice can be used. Just be aware that the taste might be less vibrant and a bit more acidic.
What can I substitute if I don’t have caster sugar?
If you don’t have caster sugar, you can pulse regular granulated sugar in a food processor to get a finer texture, or use superfine sugar. It dissolves better, making for a silky smooth curd.
Is it necessary to use cold butter?
Yes, adding cold butter a little at a time helps emulsify the curd and achieve that rich, velvety texture. Warm or melted butter would not integrate as smoothly and could affect the consistency.
Can I make this Lime Curd Recipe vegan?
Traditional lime curd uses eggs and butter, but you can experiment with vegan substitutes such as coconut milk and plant-based butter. Keep in mind the texture and flavor will be different, and it may require tweaking cooking times.
How long does lime curd last in the fridge?
When stored properly in sterilised jars and kept refrigerated, lime curd will last up to two weeks. You’ll want to keep an eye out for any off smells or changes in texture to ensure it’s fresh.
Final Thoughts
Making this Lime Curd Recipe is such a joyful experience, from the fresh zesty aroma filling your kitchen to the first spoonful’s perfect balance of sweet and tart. It’s a versatile, vibrant treat that elevates everything from breakfast toast to elegant desserts. I hope you give it a try and discover just how easy and rewarding homemade lime curd can be!
Print
Lime Curd Recipe
- Total Time: 15 minutes
- Yield: 20 servings
Description
A tangy and creamy Lime Curd made with fresh lime juice, eggs, sugar, and butter. This versatile spread is perfect for topping toast, filling cakes, or adding a zesty twist to your desserts. The curd is cooked gently on the stovetop until thickened to a smooth, luscious consistency.
Ingredients
Ingredients
- 2 large eggs
- 2 egg yolks
- 200 g caster (superfine) sugar (1 cup / 7oz)
- ½ cup fresh lime juice
- 1 tablespoon lime zest
- 150 g unsalted butter, cubed and cold (1 stick + 2 ½ tablespoons)
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the whole eggs, egg yolks, caster sugar, fresh lime juice, and lime zest until well blended.
- Heat Mixture: Place the saucepan over low-medium heat and stir constantly until the sugar has completely dissolved.
- Add Butter: Add the cold, cubed butter a few pieces at a time, stirring continuously and allowing each addition to melt fully and incorporate into the mixture.
- Thicken the Curd: Continue to cook the mixture for 4-5 minutes, stirring constantly, until it thickens enough to coat the back of a spoon or leaves a thick coating on the side of the pan when tilted.
- Store: Pour the finished lime curd into sterilised conserve jars and let it cool before storing it in the refrigerator.
- Enjoy and Share: Use this lime curd as a spread or dessert topping, and don’t forget to leave a comment and rating to share your experience!
Notes
- Make sure to stir continuously while cooking to prevent the eggs from scrambling.
- Use fresh lime juice and zest for the best flavor intensity.
- Store the lime curd in the fridge and consume within 2 weeks.
- Sterilize jars properly to extend shelf life safely.
- Cold butter helps in achieving a smooth, creamy texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: British
