Silky smooth, sharp lime curd made with whole eggs for a brighter more vibrant taste.
Prep time: PT10M
Cook time: PT10M
Rating
4.91 stars (21 reviews)
Ingredients
100g ½ cup granulated sugar
Zest of 4 persian limes
3 large eggs
120g or ½ cup freshly squeezed lime juice
Pinch fine sea salt
57g or ¼ cup butter (cold)
Steps
Slice the butter and place it into a bowl. Set a fine mesh sieve over it.
Place the sugar into a small pot. Zest the limes over the sugar then rub the sugar and zest between your fingers for a few minutes, until the juices are released and it’s the texture of wet sand.
Crack the eggs over the sugar and add the pinch of salt, whisk with a fork until well combined.
Pour the lime juice in then whisk and set over medium low heat.
Cook, whisking and stirring frequently, until the curd thickens and covers the back of a spoon.
Pour the curd through the sieve into the bowl of butter. Press the curd through and scrape the bottom to ensure you get all the curd you can.
Stir until the butter has melted and the curd is smooth.
Lime curd is yellow in color, if you’d like it to have a more green hue add a drop of green food coloring.
Store in the fridge in an airtight container. It’ll keep for 2 weeks.
Reviews
Vivian Richardson on 2025-11-23 (5 stars): lime curd is SUPPOSED to be yellow as ripe limes are yellow. The limes you get in the store are way under ripe with very little juice. This recipe worked perfectly!
Rachel on 2025-07-20 (5 stars): Excellent! Quick and easy - sending it through the sieve before butter means it just flows & you don’t scrape / push bits of zest or egg through. And the curd comes out so perfectly smooth!!!
Jan Winther on 2025-06-14 (5 stars): I made this today. Beautiful. I used key limes, and 6 limes gave me 3 tlbs of zest and 1 cup of juice, so I doubled the mix. I got 2& half cups from it. I will definitely be making this again.
Goose on 2025-05-02 (3 stars): The flavor was nice, but slightly eggy even after straining. Next time I'll do a double boiler so I don't get egg bits, one less thing to worry about! Plus I can keep the zest in then as well
Tammy on 2025-03-17 (5 stars): Thank you for the recipe, it was so easy, and the tartness to sugar ratio was perfect!
Franziska on 2025-02-18 (5 stars): Really easy to make and tastes wonderfully sharp and sweet at the same time.
Jasmine on 2025-01-20 (5 stars): Delicious and so simple! I got a bag of limes for cheap so doubled the recipe, came out beautifully.
Bev on 2024-06-23 (5 stars): I needed a lime curd to put in the middle of cupcakes for a cocktail theme. I substituted 40 ml of the lime juice for tequila and it worked really well and was the perfect addition to my Margarita cupcakes.
Paul on 2024-05-04 (5 stars): Loved this recipe, took me half an hour total to make. It tasted great, and was super easy. Definitely going to be my go to recipe.
Terra on 2024-03-30 (5 stars): This was the easiest lime curd recipe I've made. The proportion of the ingredients were so delicious , with slightly less sugar, a third whole egg, and more butter than other recipes. one step that shouldn't be eliminated is to sieve the curd before adding it into the cut butter pieces. This will prevent any small pieces of egg white from getting into the finished curd. I will definitely make this recipe again, and will use it to make lemon curd too.
