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Bright and Silky Lime Curd Recipe

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4.4 from 48 reviews

  • Author: Patricia
  • Total Time: 1 hour 22 minutes
  • Yield: About 1 1/2 cups

Description

This bright and silky Lime Curd recipe delivers a fresh, vibrant citrus flavor perfectly balanced between tart lime juice and sweet sugar, enriched with butter and eggs for a smooth, custard-like texture. Ideal as a filling or spread, it works beautifully in cakes, tarts, cupcakes, scones, parfaits, and simple spoon desserts. The curd stays creamy and spreadable after chilling, making it a versatile and make-ahead ingredient that keeps well refrigerated.

Ingredients

Ingredients

  • 3/4 cup fresh lime juice (about 4–5 limes)
  • 1 tablespoon lime zest
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup unsalted butter, cut into small pieces
  • Pinch of salt

Instructions

  1. Prepare lime zest and juice: Zest the limes first to collect 1 tablespoon of zest, then juice them to gather 3/4 cup fresh lime juice, ensuring full citrus flavor.
  2. Mix ingredients: In a medium heatproof bowl, whisk together the eggs, granulated sugar, fresh lime juice, lime zest, and a pinch of salt until the mixture is smooth and well combined.
  3. Set up double boiler: Place the bowl over a saucepan filled with gently simmering water, making sure the bottom of the bowl does not touch the water to create gentle, indirect heat for cooking.
  4. Cook the curd: Stir the mixture constantly with a whisk or spatula to prevent the eggs from scrambling. Continue cooking for about 8 to 10 minutes, until the curd thickens enough to coat the back of a spoon.
  5. Add butter: Remove the bowl from heat and immediately stir in the small pieces of unsalted butter until fully melted and the curd is smooth and glossy.
  6. Strain the curd: Pass the lime curd through a fine mesh sieve to remove zest bits and any cooked egg fragments, resulting in an extra silky texture.
  7. Cool down: Allow the curd to cool at room temperature before transferring it to a jar or airtight container.
  8. Chill and set: Refrigerate the lime curd until fully chilled and set, about 1 hour, to firm up the texture and deepen the flavors.

Notes

  • Use freshly squeezed lime juice for the best, brightest flavor instead of bottled juice.
  • Constant stirring is essential to keep the eggs from scrambling and to achieve a smooth texture.
  • Straining the curd ensures a velvety finish by removing zest pieces and any cooked egg bits.
  • Store lime curd in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.
  • Press plastic wrap directly onto the curd surface before sealing to prevent skin formation.
  • For variations, try adding vanilla extract, shredded coconut, or swapping some lime zest with orange or lemon zest.
  • Can be briefly blended after cooking for an even smoother consistency.
  • Reduce or omit added salt if using salted butter.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert Filling
  • Method: Stovetop
  • Cuisine: American

Find it online: https://patriciarecipes.com/bright-and-silky-lime-curd-recipe/