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Homemade Lime Curd

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This delicious homemade Lime Curd makes a great filling for cakes and bakes. Toppings for scones, buns, and cupcakes. And will keep for up to 3 months in the fridge.

Jar of Lime Curd with a fresh whole lime.

What is Lime Curd?

Lime curd consists of 4 ingredients. With very little options for alternatives. Make sure your eggs and limes are fresh.

  • Sugar
  • Butter
  • Limes
  • Eggs

How to make Lime Curd

First of all, have ready a sterilised jar. See note below on how to sterilise glass jars.

Fruit curds are relatively easy to make. You can practically make a curd using most fruits. You need to take care while stirring the mixture. Especially if you decide to make it in a pan rather than using the method of a bowl over a pan of simmering water.

Lime Curd simmering

I found it much easier to warm the ingredients in the bowl over a pan of simmering water first, before adding the eggs and transferring everything into a nonstick pan.

:ime curd on the back of a wooden spoon

How to thicken Lime curd

From then on you should never leave the Lime Curd mixture unattended as it will burn at the bottom.

Keep stirring until you reach the correct consistency. To test this, coat the back of a wooden spoon with some of the curd and swipe your finger across. It should leave a groove and the curd should only very slowly fall off the spoon.

Fruit curds are ready when they are done. You need to have patience when making it as it can often take about 30 mins for the curd to start thickening. But the rewards are great and so worth it.

Should you sieve the curd mixture when cooked?

Before you pour the curd into the sterilised jar, some recipes tell you to sieve the mixture once it’s thickened. I prefer not to because you will sieve out all the lovely zingy lime zest.

The only time you would need to sieve the curd is if the egg whites had cooked and were showing. To avoid this happening, ensure that the mixture is not too hot before you add the eggs. Otherwise, pour straight into a clean jar. Store in the fridge.

How long will fruit Curd keep?

If sealed well, in clean sterilised jars, fruit curds will keep in the fridge for up to three months unopened. Once opened, the shelf life is reduced and you will need to use it up fairly quickly.

Lime Curd uses

Lime curd and Lemon Curd, is extremely versatile. It can be a topping for buns, cupcakes, and pancakes. Also a topping for scones with clotted cream. A filling for a Victoria Sandwich Cake. It can be used to flavour cake batters. A couple of tablespoons may just be enough. Or spread thickly on hot buttered toast for breakfast.

Tips for making good homemade lime curd.

  • Use fresh ingredients
  • Clean sterilised jars will help with shelf life in the fridge
  • Keep stirring and don’t take your eyes off the simmering curd
  • Be patient and it will all come together.

How to sterilise jars.

  1. Thoroughly wash your glass jars and tops in hot clean slightly soapy water. Rinse thoroughly.
  2. Then do either of the following;

Place the jars and lids in the clean sink or large container and pour boiling hot water into the jar and over the jar lid. Leave for at least ten mins to kill off any remaining bacteria. Then turn upside down on to a clean tea towel to drain off.

or

After washing your jars, you can sterilise the jars in the oven. I find this much easier as it also dries them out and you know they are squeaky clean.

To add to your collection of curds and jams, you may also like to try these recipes

Lemon Curd
Lemon curd makes a great filling for a Victoria Sponge Cake. Especially if other preserves such as Raspberry and Strawberry jams are too sweet for you. Lemons have more of a zing to them.
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a jar of Lemon Curd
Master Jam Recipe
This easy to make, master jam recipe, can be adapted using different fruits and complementing flavours from herbs and spices.
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Strawberry and Prosecco Jam
Recipe with kind permission from Tate and Lyle Sugars.This fabulous jam is just right for serving with scones and clotted cream (and a glass of fizz!) for the perfect afternoon tea.
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Strawberry and Prosecco Jam
Raspberry and Rosewater jam
Recipe with kind permission from Tate and Lyle sugars
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Raspberry and Rosewater jam
Mango and Passion Fruit Jam
Recipe with kind permission from Tate and Lyle sugarsMANGO & PASSION FRUIT JAMA delectable tropical jam, delicious in cakes, on toast, spooned over natural yoghurt and served as a compôte with a crisp buttery biscuit. Use as a filling for the lovely coconut-lime cake recipe.
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Mango & Passion Fruit Jam
Jar of Lime Curd with a fresh whole lime.

Homemade Lime Curd

This delicious homemade Lime Curd makes a great filling for cakes and bakes. Toppings for scones, buns, and cupcakes. And will keep for up to 3 months in the fridge.
5 from 1 vote
Print Pin Rate
Course: Afternoon Tea
Cuisine: Preserve
Keyword: curd
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1 x 370g jar
Calories: 1214kcal
Author: Lynn Hill

Ingredients

  • 170 g caster sugar
  • 60 g unsalted butter diced
  • Grated zest and juice of 3 limes
  • 2 medium eggs

For the lime Curd - Makes 1 x 370g jar of curd

    Instructions

    • Have ready a sterile jar and lid.
    • Place all the ingredients apart from the eggs into a heat proof bowl set over a pan of simmering water. Whisk the mixture until well combined. Then add the eggs. Continue to stir as the curd starts to thicken. This may take 20 – 30 mins.
    • Alternatively, you can transfer the mixture to a non stick pan after you’ve added and mixed in the eggs. This will also speed up the cooking process.
    • Keep stirring the mixture over simmering heat, taking care not to catch and burn the mixture at the bottom of the pan. Using a flat, food safe, silicone spatula is great for doing this.
    • When the curd is thick enough to coat the back of a spoon, take off the heat and leave to cool a little.
    • Pour into the prepared clean jar and seal. Add a pretty label with the name and date.

    Notes

    • Never leave the mixture unattended as it will burn.
    • Some recipes tell you to sieve the mixture once it thickens, before you pour it into jars. I prefer not to because you will sieve out all the lovely zingy lime zest. The only time you would need to sieve the curd is if the egg whites had cooked and showing. Otherwise, pour straight into a clean jar. Store in the fridge.
    • Curd will keep in the fridge for up to three months unopened.
    • Use for cake fillings toppings and puddings. Or spread on warm toast at breakfast.

    Nutrition

    Calories: 1214kcal | Carbohydrates: 171g | Protein: 12g | Fat: 57g | Saturated Fat: 34g | Cholesterol: 456mg | Sodium: 133mg | Potassium: 121mg | Sugar: 170g | Vitamin A: 1975IU | Calcium: 64mg | Iron: 1.5mg
    Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

    Update Notes: This post was originally published in March 2019, but was republished with updated information on Sept 2019.

    2 Comments

    1. Hi Lynn, how long do you think this will keep in the fridge? Thanks. Emma

      • TBH. I’ve had unopened curd in the fridge for a few weeks. I’ve googled and 1 – 2 weeks seems to be fine. Opened that is.

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