Lime Curd

In fairness, this post could also be called Lemon Curd, Orange Curd or Tangerine Curd… I did consider calling it Citrus Curd but that didn’t sound nearly as tempting as Lime Curd! What I’m trying to say is that the following recipe should work with pretty much any citrus fruit you can get your hands on.

To put it another way: Lemons are not the only fruit!

Indeed, as far as I’m concerned limes are where it’s at. There’s something a bit more grown up about the flavour of lime curd. It’s not quite as sharp as lemon curd and not quite as sweet as orange curd. It’s more complex and a whole lot more satisfying. If you like limes then stop what you’re doing and make some of this.

Seriously, you’ll thank me for it!

As a little side note. You can make this curd using pretty much any citrus fruit. The fruit you choose will determine what flavour you get. From sweet oranges at one end to sour lemons at the other, there’s a whole spectrum of flavours to try,

The recipe requires 100ml of juice and 1 to 2 tbsp of zest – which is more or less the amount you get from 5 limes as noted below. If you’re using lemons you’ll need 3 or 4, depending on their size, and for oranges 2 should be plenty. Of course, whichever fruit you choose make sure to measure the juice carefully to ensure the best results.

Lime Curd

Move over Lemon Curd, there's a new flavour in town! Four simple ingredients come together to make this delicious spread that's great on toast, crumpets or desserts, and even better eaten straight off of a spoon!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Preserves, Sauces
Cuisine: Preserves, Sauces, Sweets
Servings: 2 jars


  • 4 Large Free-Range Eggs
  • 100 ml Fresh Lime Juice approx 5 limes
  • tbsp Fresh Lime Zest from the same 5 limes as above
  • 200 g Caster Sugar
  • 100 g Unsalted Butter cut into cubes


  • Whisk the eggs in a heavy-based saucepan, before adding the other ingredients.
  • Place the pan over a medium heat and whisk constantly until the mixture comes to a boil and thickens. This should take around 10 minutes.
  • As soon as it becomes thick and glossy turn the heat down and simmer for a further 1-2 minutes, before removing from the heat and pouring into sterlilized jars. Cover with wax discs and seal. These measurements should make enough for 2 standard jars, so scale it up and down to suit your needs.
  • Allow to cool in the jar before storing in a cool, dark place.


This should keep for up to 2 months, but like many of the recipes on this blog it’s best enjoyed fresh.


This recipe makes around 300g of Lime Curd – enough to fill two 300g jars. The nutritional information below is based on a serving size of 10g, which is about the same as a generous teaspoonful

Estimated Values per Serving
of which Saturates1g
of which Sugars3g
Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.

Scott Silverthorn

Hi, I’m Scott. I love cooking food and I love eating it - both useful credentials for writing a food blog! I get a lot of joy from sharing my passion with my friends and family, so here's hoping you enjoy it too.

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