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Homemade Lime Curd

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Homemade Lime Curd takes only 20 minutes to make and tastes fantastic by itself, in cupcakes, layered between cake, mixed into a mousse or in a cookie bar!


Lime Curd Puff Pastry Cups - Main image for recipe


If you haven’t seen my new curd obsession, then listen up.


I just discovered the tastiness called curd a few months ago and have been obsessed with it ever since.

Thus far I’ve made lemon curd, raspberry curd and now Homemade Lime Curd.

When I’ve got a fresh batch of curd made, my kids are known for sneaking spoons of it and running out of the room or asking what tasty treat we’ll be making with the new batch!


Lime Curd Puff Pastry Cups - puff pastry sheet laid out on cutting board and cut into squares


The most popular question asked is what do you do with curd once it’s made?

Well…anything you can think of.

Make thumb print cookies and fill it with curd.

Use curd as a cupcake filling or as a layer between cakes!

You can use curd to flavor whipped cream and make a light and refreshing mousse with it or top a cake with it!

You can create a tart or bars with curd.


Lime Curd Puff Pastry Cups - squares pushed into greased muffin cups


And of course, our favorite way it to simply eat it with a spoon!

And what I like most about it is that you can substitute any flavor of curd in any recipe that calls for curd.

Some ideas that might get you thinking, in which I used curd are these: Lemon Curd Mousse & White Cupcakes with Raspberry Curd, and of course my favorite Coconut Lime Bars, which use this lime curd!

Curd it a balance between sweet and tart.

This Homemade Lime Curd is certainly not candy sweet, but it’s also not pucker up and make a sour face either.

It’s a perfect balance between the two!

This Homemade Lime Curd is sweet and tangy, creamy and smooth and perfect for all kinds of desserts!


Lime Curd Puff Pastry Cups - a dollop of lime curd placed in the middle of each puff pastry cup (unbaked)


How about a few personal insights before you get started, if you’ve never made this before.

Don’t make this if you are in a hurry or have 20 things to do right now.

This is something where you’ll have to pull a chair up to the stove, sit down, pop on a Netflix show on your ipad and stir.

This Homemade Lime Curd will take about 15 minutes of constant stirring to get the perfect consistency so don’t start and walk away or you’ll end up with lime flavored scrambled eggs.

Another tip – zesting limes or any fruit sucks.  Let’s just be honest.

It’s my least favorite chore on the entire planet; and I generally make my husband do it.

However, don’t let this discourage you.  You can zest with the best of them!

Just zest your limes before your squeeze them!


Lime Curd Puff Pastry Cups - baked lime curd cups still in muffin tin


And lastly, if you’re going to make curd, go all in.  Make a double batch and play around with a variety of ways to use it.

So far, everything I’ve made and taste tested on other people, they’ve LOVED and asked for the recipe.

Now if I’ve not scared you off yet, then go ahead and make this recipe!

If you’ve never had curd, then you are in for one of the most amazing delicious treats around.


Homemade Lime Curd

Homemade Lime Curd - side view of lime curd in glass jar with sliced limes next to it.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 3 limes, zested
  • 3/4 cup freshly squeezed lime juice (don't use store bought lime juice, fresh squeezed only)
  • 1 1/4 cup white sugar
  • 5 large eggs
  • Pinch of salt
  • 3/4 Cup Butter (1 1/2 sticks of butter cut into 1 Tablespoon sections = 12 Tablespoons total)


Tip: Zest limes before juicing. This is MUCH easier to do!
In a saucepan, add lime zest, lime juice, white sugar, eggs and salt. Mix well.
Place saucepan on burner and turn to medium heat.
Whisk continually for 15 minutes. This is to prevent egg from curdling. Curd will begin to thicken between 10 and 15 minutes.
After 15 minutes, remove from heat and add butter, 2 tablespoons at a time, whisking until melted and mixed in.
Pour curd through a fine mesh strainer. This will remove the zest and any partially cooked egg.
Chill curd for 3 hours or overnight. Curd will continue to thicken as it cools.

Originally Posted: August 6, 2015

Photos and post updated: September 4, 2017


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Tuesday 8th of December 2020

OMG! I just made this curd and it is the easiest recipe I've tried and definitely the tastiest!! Thank you


Saturday 12th of December 2020

Thank you Cheryl!! You've made my day!

Chris Smith

Wednesday 1st of May 2019

I can't wait to try the PUFF PASTRY CUPS with either Lemon or Lime curd. Question Janelle? We just LOVE cream cheese fillings in our lemon pie. I'm wondering if some cream cheese filling would work in the little pastry cups under the lemon curd?

My mouth is watering just thinking about this! NUM!


Monday 31st of August 2020

It should work fine. OR...if you want to really have fun, blend a softened cream cheese with the curd and bake it that way!


Thursday 7th of September 2017

Mix it woth greek yogurt!


Wednesday 22nd of November 2017

Annnnd now I'm dying to make some so I can try it with Greek Yogurt! YUM! What a great idea Maria! Thank you!


Thursday 26th of November 2015

Hi. This looks so yum. Have to try it. Thank you for the recipe. ☺ My sister makes an awesome passion fruit curd that we can never have enough of.


Friday 27th of November 2015

Ohh Passion fruit curd sounds absolutely amazing! I will have to try that for sure! Lime curd is so tasty I highly recommend trying it. I especially love it in our Coconut lime cupcakes and our coconut lime bars. Mmmm Mmmm Good! I hope you enjoy!

Donna Edwards

Saturday 22nd of August 2015

Would really like to try this I read somewhere you Could put curds on scones


Monday 7th of September 2015

Donna, you can ABSOLUTELY put it on scones! You can put it on toast or anything you want. Enjoy!

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