Quick & Easy 4-Ingredient Lime Curd Recipe
Confession time: I didn’t know what lime or lemon curd was until about 5 or so years ago. Once I had it, though, my world was forever changed. Well, kind of, but isn’t it amazing to think of all the recipes we’ve yet to be mindblown by? Now, lemons get a lot of love across the dessert space, but it’s time we make a little room for limes. So get ready to fall in love with this easy lime curd made with just four ingredients. It’s the perfect addition to so many of your seasonal recipes!
My first experience with a fruit curd was at a Bluestone Lane Cafe when I lived in the Upper West Side in New York City. They had a breakfast option where you could get avocado toast (which is the only time I pay for avocado toast) and a small yogurt parfait. The parfait had many delicious layers, one of which was lemon curd. The balance of the sweet, creamy, and tangy was phenomenal, and I’ve been a curd fan ever since.
Side note: Check out my full guide to the Upper West Side here. As someone who lived in the UWS for four years, these are 40+ of my recommendations for places to eat, drink, and explore!
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WHAT IS LIME CURD?
Absolute deliciousness that’s what it is. Lime curd is almost like a fruity custard, minus the cream – made with limes, sugar, eggs, and butter. You use the whole lime (zest and juice) so fresh is a must for this recipe. Also, we’re using the whole egg, no separating the yolks out here!
For this easy lime curd, you’ll combine the lime zest and juice in a pot with the sugar and whole eggs and heat on the stove. This is where your curd will start to thicken, and your eggs will be cooked. Once ready, you’ll pour through a fine mesh sieve where your butter will be waiting to be whisked into your mixture for a creamy finish to this delicious lime curd.
Why do you strain lime curd? You want a smooth lime curd. By pouring your thickened mixture through a fine mesh strainer into your butter, you’ll catch any excess lime zest as well as any egg bits that didn’t whisk in smoothly while cooking. Straining your mixture ensures a perfectly creamy texture to your lime curd!
INGREDIENTS
- Lime: Zest and juice for that citrus punch
- Sugar: Balances the tartness from the limes while bringing the sweetness
- Eggs: Give that silky texture and thickened finish
- Butter: Brings a rich flavor and also aids in the final texture
Can I just use lime juice? No! The zest of the lime is key to getting that citrusy flavor in your curd. In general, when baking with fruit, the zest is often the key contributor to the final flavor of your bake.
HOW TO MAKE EASY LIME CURD
Grab a heat-safe pitcher or bowl and add your cubed butter to it. Place a fine mesh sieve over the top and set aside.
Grab a medium pot and add your remaining ingredients – lime zest, lime juice, sugar, and eggs – and whisk together. Place over medium-low heat on the stove and whisk constantly until the mixture has thickened. You want to heat and cook the mixture, but you don’t want it to boil.
Immediately remove your thickened mixture from the stove and pour through your fine mesh sieve onto your butter. The butter will soften as you pour the hot liquid over it. Whisk your butter in until fully combined, then pour your easy lime curd into a glass jar and allow to cool completely before storing in the refrigerator!
3 reasons you’ll love this recipe
TIPS & VARIATIONS
- Make sure to measure your zest! Depending on the size of your limes, you may get more or less zest from each. You will use a lot of limes for this recipe, so grab a bag and get your microplane ready!
- If you prefer, you can swap the limes for lemons to make a quick lemon curd! You can also mix and match your limes and lemons for a blended curd.
- Be sure to whisk your egg mixture continuously while it’s cooking on the stove. Once it starts to thicken, it will do so quickly.
- Use a fine mesh sieve to strain your cooked lime/sugar/egg mixture through. This will ensure all the bits that you don’t want in your final lime curd get caught.
- You can add a little extra zest directly to your lime curd if you desire. Note that some of the broken-down zest will be in your final curd, but most will strain through.
MAKING AHEAD & STORING
Store your lime curd in an airtight jar in the fridge for up to a month or in the freezer for 6 months. If frozen, make sure to leave space in your jar for the curd to expand, or it could burst or leak from the container.
MORE ZESTY RECIPES
These One Bowl Lemon Shortbread Bars are like sunshine in a bite – soft, tangy, and topped with a crackly lemon glaze. For something quick and creamy, try my favorite Lemon Posset made with only three ingredients! Looking for something savory? This perfect Spinach & Feta Mediterranean Quiche is not only delicious, but the lemon zest gives it the most delicious pop of flavor.
Equipment
- Heat-safe Pitcher or Bowl
- Fine Mesh Sieve
- Medium Pot
- Spatula
- Measuring Cups
- Measuring Spoons
Ingredients
- ⅓ cup fresh lime juice about 4 small limes
- 1 tablespoon lime zest about 4 small limes
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter cut into small cubes
Instructions
- Place your cut butter into a heat-safe bowl and put a fine mesh sieve over top, set aside.
- In a medium pot, whisk together your lime zest, lime juice, sugar, and eggs and place on the stove over medium-low heat. Whisk constantly until the mixture thickens, about 6-10 minutes, without letting it boil
- Pour your mixture through the strainer into the bowl with the butter. Throw away any of the bits left in the strainer
- Use a spatula to stir your mixture into your butter until smooth
- Pour into a container and set aside to cool completely before sealing and popping into the fridge
