This easy homemade lime curd is sweet, tart, and silky smooth with bright, zesty flavor. Perfect for spooning onto homemade scones, spreading on toast, or topping desserts like pavlova and ice cream. Yields about 2 cups, and stores in the fridge or freezer (canning instructions included in the post).
Quick and Easy Lime Curd
This homemade lime curd is super smooth, sweet, and tangy—the kind of thing you’ll want to put on everything. Try it with homemade scones or blueberry english muffins, spread on toast, or just eat it by the spoonful. It’s easy to make and so much better than store-bought!
If you already love lemon curd, this lime version is a fun twist. It’s great in desserts like pavlova, layered in cakes, or swirled into whipped cream. I’ve also included tips for freezing or canning so you can always have some ready to go.
How to Make Fresh Lime Curd
Cream and Mix: In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the fresh lime juice and zest until fully incorporated.
Note: Some recipes have you crack the eggs straight into the saucepan, but that often leads to bits of cooked egg in your curd—no thanks! After lots of testing, I’ve found this method works beautifully: creaming the eggs with the butter and sugar first (just like cake batter) helps everything blend smoothly and prevents curdling once it hits the heat.
Cook on the Stovetop: Pour the mixture into a saucepan and cook over medium heat, stirring constantly with a spatula or whisk.
Thicken and Cool: Keep stirring until the curd thickens. Remove from the heat and transfer to a bowl. Press plastic wrap directly against the surface to keep a skin from forming. Let it cool completely—the curd will continue to thicken as it chills.
Store: Once cooled, spoon it into a mason jar or airtight container. Store in the fridge for up to 1 month.
Storing and Freezing Lime Curd
Store your lime curd in an airtight container in the fridge—it’ll stay fresh for up to 1 month. To keep it longer, spoon it into freezer-safe containers, leaving about 1/2 inch of space at the top for expansion, and freeze. When you’re ready to use it, let the curd thaw in the refrigerator for about 24 hours. I’ve tested frozen lime curd against a freshly made batch, and honestly, the texture and flavor hold up beautifully. For best results, use within 6 months of freezing.
How to Can Lime Curd
For best quality, store canned lime curd in a cool, dark place away from direct light. Use within 3 to 4 months. If you notice any browning or separation, it’s a sign the curd has spoiled and should be discarded.
To can lime curd, start by washing and rinsing your pint canning jars, keeping them hot until you’re ready to fill. Preheat water in your canner to 180°F and prep the canning lids.
Ladle the hot, strained lime curd into jars, leaving 1/2 inch of headspace. Remove any air bubbles and adjust the headspace if needed. Wipe the rims with a clean, damp paper towel, then seal with two-piece metal canning lids.
Process the jars in a boiling water canner. If you’re below 1,000 feet in elevation, process for 15 minutes. Between 1,000 and 6,000 feet, process for 20 minutes. Above 6,000 feet, go for 25 minutes. Let the jars cool undisturbed for 12 to 24 hours, then check for seals.
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The Best Lime Curd Recipe You’ll Ever Try
PrintIngredients
- 1/2 cup white sugar
- 1/2 cup butter softened
- 3 eggs
- 3/4 cup fresh lime juice this is about 5 large limes
- 1 tablespoon grated lime zest
Instructions
- In a mixing bowl, beat together the butter and sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition, until the mixture is smooth and fluffy.
- Stir in the fresh lime juice and zest, making sure everything is fully incorporated.
- Transfer the mixture to a medium saucepan and cook over medium heat, stirring constantly with a spatula or whisk. Keep stirring for 5 to 6 minutes, or until the curd thickens and coats the back of a spoon.
- Once thickened, remove from heat and immediately pour the curd into a large bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Allow the curd to cool—it will thicken further as it chills. Store in the fridge for up to 1 month. See my post for full instructions on freezing and canning it to preserve it longer.
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