Zesty Lime Curd Recipe for Tarts, Cakes and Spreads

Whenever I have an abundance of citrus, I reach for curd. It’s one of the easiest things to make and it elevates whatever it’s paired with.

For example, mini lemon cheesecakes are delicious on their own, but topping them with lemon curd creates an explosion of bright flavor.

Years ago I had a lime tree that produced more fruit than I could use, so I made lime curd — and I loved it as much as my lemon version, if not more.

This curd is thick and luxurious, tart and sweet, and tastes better than anything you can buy in a jar.

Sugar, egg yolks and fresh lime juice are gently cooked over a double boiler until the mixture thickens to the texture of sour cream. Butter is added for richness and lime zest for an extra burst of citrus.

The whole process is quick and foolproof, and the result is guaranteed to impress.

Why you’ll love this recipe:

• Rich, silky texture with a perfect balance of sweet and tangy lime flavor.
• Easy to make in under 30 minutes on the stovetop.
• Versatile: use it as a filling for pies and cakes, a topping for scones, or stirred into yogurt or whipped cream.
• Stores well—about a month in the refrigerator or up to three months in the freezer.

Recipe ingredients

• Limes. You’ll need about 1/2 cup fresh lime juice for this recipe and the zest from one lime. Juice can be prepared a few days in advance or frozen. Key limes work beautifully if you prefer a milder, floral flavor.
• Sugar. 1/2 cup granulated sugar provides a pleasant balance of sweetness and tartness. Increase by 2–4 tablespoons if you like a sweeter curd.
• Eggs. Eggs (or just the yolks) are what thicken the curd; they give it a silky, rich texture.
• Butter. While many recipes use a lot of butter, 3 tablespoons adds richness without overwhelming the fresh lime taste.

See the recipe card below for the exact ingredient list and measurements.

How to make homemade lime curd

This lime curd is straightforward and forgiving. The gentle cook over simmering water prevents the eggs from scrambling and yields a smooth curd that thickens as it cools.

Pro tip: Juice the limes a day or two ahead, or freeze fresh lime juice so it’s ready when you are.

Full instructions are shown in the recipe card below.

• Whisk together the sugar, eggs and lime juice in a heatproof bowl. Set the bowl over a pan of simmering water (a double boiler) and cook, whisking constantly, until the mixture thickens to the consistency of sour cream, about 10 minutes.
• Remove from heat and strain the curd through a fine-mesh sieve into a medium bowl, pressing with a spoon to extract the smooth curd and leaving any cooked bits behind.
• Stir in the butter until melted, then add the lime zest. Let the curd cool at room temperature; it will continue to thicken as it cools.
• Cover the surface of the curd with plastic wrap to prevent a skin from forming. Store in an airtight container in the refrigerator for up to four weeks, or freeze for up to three months.

Recipe FAQs

Serving suggestions

Lime curd is wonderfully versatile. Here are some serving ideas:

• Top no-bake mini cheesecakes or cream cheese pound cake with a spoonful of lime curd for a bright finish.
• Use it as a filling for flaky pie crusts or sweet tart shells, then top with whipped cream and fresh fruit.
• Serve alongside scones, pancakes or waffles as a citrusy condiment at brunch.
• Layer curd with Greek yogurt or whipped cream and fruit to make colorful parfaits.
• Fold lime curd into whipped cream for a quick and easy lime mousse.

Recipe notes

• Pro tip: Juice the limes ahead of time or freeze fresh lime juice for later use.
• You can substitute other citrus juices—key lime, lemon, orange or grapefruit all work well.
• I use a modest amount of butter (3 tablespoons) so the fresh citrus flavor remains bright rather than being masked by fat.
• Store the curd in an airtight container in the refrigerator for up to 4 weeks or freeze for up to 3 months.

More citrus desserts you’ll love:

• Greek butter cookies
• Key lime bars
• Key lime cooler cookies
• Key lime pie
• Lemon bars
• Lemon pudding cake