Lime Curd Recipe

by Kylie Foster November 13, 2019

If you have an excess of limes at the moment, this lime curd recipe will be just the ticket. It has a lovely tang with just enough sweetness to balance it out. As much as I love lemon curd, I think I actually prefer lime curd more!

Curds are easy to make and freeze well in glass jars - honestly, when they thaw, they look just like a freshly made one. You can use it in all the same ways you enjoy lemon curd - my favourite is definitely served on toasted sourdough bread with plenty of butter but this would be a lovely filling in tart cases too.

Makes: 3x 275mL Le Parfait Super Terrine jars or 3x standard 250 mL jars with straight sides if you want to freeze the curd.

Ingredients:

80 g unsalted butter
1 1/2 cups sugar (I use raw golden sugar)
1 cup lime juice (this was approximately 8 small limes)
2 tablespoons lime zest
4 eggs

Method:

1. Clean the jars and lids in warm soapy water and place the jars in a low oven to keep warm.
2. Set up the double boiler and bring the water to a boil.
3. Whisk the eggs and keep aside for later. I recommend running this through a sieve to remove any stringy bits before using it.
4. Combine butter, sugar and lime juice in the top of the double boiler. Heat until the sugar dissolves. You can taste the mixture at this point and adjust if necessary - add more sugar if you prefer it sweeter or more lime juice is you prefer it more tart.
5. Add the lime zest and continue heating the mixture. (See recipe notes below - you can add this after the eggs if you prefer.)
6. Add the whisked eggs slowly whilst mixing (to avoid your eggs scrambling) - you can take the mixture off the heat whilst doing this if you are concerned about scrambling your eggs. Continue mixing over the double boiler until it thickens. This will take around 10 minutes, possibly longer depending on your set up. Don't let the curd boil. You want a nice thick curd; it will thicken further on cooling but ensure it is plenty thick enough before you take off the heat.
7. Pour into the 3x jars and screw on the lids. If you are planning to freeze it, leave a 1/2 inch headspace to allow for expansion during freezing and place in the freezer after it has cooled. Lime curd is good in the freezer for about 6 months or longer.

Recipe notes:

The hardest part about making curds is adding in the whisked egg without getting little scrambled bits of eggs through your mixture. If you usually don't have the best luck with this (or are feeling nervous), I recommend you add the eggs before you add the zest. This will allow you to pass your curd through a sieve to get out any stringy bits (if you'd already added the zest, you'd sieve those out too and they add a lot of flavour). If you do end up sieving out visible pieces of cooked egg then do this while the mixture is still quite running and then continue heating to thicken it up.

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