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    Home » Recipes » Jams and Spreads

    Zesty Lime Curd Recipe

    Published: Jul 7, 2021 · Modified: Aug 13, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Quick and easy lime curd, with an optional boozy twist! This small batch curd recipe only takes three limes and 20 minutes to whip up. A great alternative to the typical lemon curd - perfect to accompany scones or for a pie or cake filling.

    Close up of a spoonful of lime curd.

    What is Curd?

    Curd in the sense of fruit curds are spreads, typically made from citrus fruits. The most common curd is lemon, but you can easily make lime or orange following the same principles.

    These fruit curds are made from fruit juice, zest, sugar and eggs, often with some butter as well to add a glossy finish. The ingredients are cooked together slowly until thickened to the consistency of a spread. For the smoothest and silkiest finish, add the butter at the end, once the curd is thickened and off the heat.

    You can can citrus curds like jams to preserve for longer. Alternatively small batch versions can be kept in the fridge in an airtight container.

    Three limes, small bowl of sugar, plate with butter and bowl with eggs.
    Pan with lime juice, zest, eggs and sugar being whisked together.

    Optional Additions to Lime Curd

    To give your curd an extra kick, you could also add a bit of booze. Some options for a tipsy twist that will accentuate the lime:

    • Tequila Lime Curd
    • Pisco Lime Curd
    • Prosecco Lime Curd

    For any of these, add 1 tablespoon of the alcohol to the curd as you are whisking this over the heat. This will cook off the alcohol content, while preserving a hint of the flavour.

    Lime Curd Uses

    The uses for lime curd are limitless! Anywhere you may use the more conventional lemon version, you can also try lime. Some ides are:

    • Filling cupcakes to make a lime cake
    • As an easy tart filling
    • Whisked together with condensed milk for a quick key lime pie
    • Use as a topping for scones or toast
    • Zesty topping for pavlova
    Bowl of fresh lime curd.

    FAQs for Citrus Curds

    How long will curd keep?

    This curd can be kept in the fridge for about two weeks. This recipe is also suitable for freezing. Simply place in a freezer safe container. Allow to defrost prior to use.

    Can I make my lime curd without the zest?

    Yes, you can make this recipe without lime zest. Citrus zest packs in extra punch to the flavour, so I would recommend leaving this in for the cooking process, but the curd will still work and thicken without this.

    What if my curd is too thin?

    If your curd is too thin, this probably hasn't heated and thickened long enough. It may set up a bit more as it cools. If it remains too thin, you can return this to a saucepan and heat again to continue cooking and thickening. Adding a bit extra butter may also help the curd to set more firmly as it cools, but this will impact the flavour.

    What is my curd is too thick?

    If your curd is too thick, add a bit more lime juice (or if you're doing a tipsy curd, adding a bit extra booze).

    Does curd need flour or cornflour (cornstarch) for thickening?

    No, you do not need any flour as a thickening agent for citrus curds. These are thickened by the eggs, acid and sugars.

    If you like this recipe, you might also like:

    • Small Batch Strawberry Jam
    • Apricot and Vanilla Jam
    Close up of a spoonful of lime curd.

    Small Batch Lime Curd

    Liz Mincin
    A small batch of fresh and zesty lime curd with a Peruvian twist - a dash of Pisco!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Course Condiment
    Cuisine British
    Servings 0.5 cup

    Ingredients
      

    • 3 limes, zested and juiced
    • 2 egg yolks
    • 1 whole egg
    • ½ cup sugar
    • 2 tablespoon butter
    • 1 tablespoon Pisco (optional)

    Instructions
     

    • Add the juice of three limes, zest, yolks, egg and sugar to a saucepan.
    • Over a medium heat, whisk together until the sugar is dissolved. Add the Pisco (if using), continue whisking until thickened (about 15 minutes).
    • Remove from the heat, add the butter and whisk to incorporate.
    • Strain to remove the zest from the final product and chill. This can be kept in a bowl or jar in the refrigerator until ready to use.
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Reader Interactions

    Comments

    1. Mr Blancmange

      July 13, 2021 at 6:25 am

      It curd not be better!

      Reply

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

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