Homemade Lime Curd

Sharing is caring!

Zingy & zesty. This homemade Lime Curd is great for filling cakes, topping scones, making pies & adding to cake batter for summer cakes and afternoon tea.

It is relatively easy to make. You just 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 non stick pan.

Don’t stop stirring.

From then on you should never leave the 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.

Should you sieve the mixture when cooked?

Before you pour the curd into the 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.

If you love Zingy curds, you might like to make this Homemade Lemon Curd.

 

Homemade Lime Curd

This homemade Lime Curd is relatively easy to make. You just need to take care while stirring the mixture.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Afternoon Tea
Cuisine: Preserve
Keyword: curd
Servings: 1 x 370g jar
Calories: 1214kcal
Author: Lynn

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 a 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's thicken, 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.
    Store in the fridge. Use for cake fillings 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: 39.5% | Calcium: 6.4% | Iron: 8.6%

    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.

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.