Lime Curd Recipe

lime curd

Ingredients for Lime Curd:

  • Juice and rind from 6 limes
  • Juice from 1 lemon
  • 12 0z (340 g) sugar
  • 4 free-range eggs
  • 4 oz (112 g) unsalted butter

Method for Lime Curd:

  1. Wash the limes and lemon. Finely grate the rind from the limes.
  2. Cut in half and squeeze out the juice, removing any pips.
  3. Put the juice and rind, beaten eggs and other ingredients into a double saucepan or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved.
  4. Continue cooking until the mixture thickens.
  5. Remove the rind by pushing the mixture through a fine sieve.
  6. Turn into hot, clean, sterilized jars and seal at once.
  7. Label when cool.

Makes about 1½ lbs (675 g) of Lime Curd.

Great on bread or toast but don’t forget traditional curd tarts – they may not be fashionable but they are still delicious.

Try to obtain organic limes as most pesticide residues are in the peel. Unwaxed limes are better but if you can’t get them, wash well under hot water using a vegetable scrubbing brush before preparing.

When juicing citrus fruits, a few moments in the microwave will warm up the fruit making the juice easier to extract.

Important Note: Unlike store-bought curds with preservatives Fruit curds do not store for long because of the eggs. Best kept in the refrigerators and eaten within two or three weeks at most.

Because of the lightly cooked eggs in them, there are health implications and home made curds are probably best avoided by pregnant ladies, babies, younger children and the elderly or anyone who is at particular risk from salmonella. It is a very small risk, but nonetheless a risk.

More Information on Fruit Curds

Fruit Curds - How To Make Fruit Curd

Fruit Curds - How To Make Fruit Curd

Fruit curds are not strictly speaking a preserve, although you'll find lemon curd on the shop shelf next to the jams. Whatever, curds are delicious and versatile. They make a great filling for tarts and cakes as well as thickly spread on bread and butter....
Preserving Jars, Labels and Covers

Preserving Jars, Labels and Covers

Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!


Posted in Val's Preserves, Fruit, Vegetarian Recipes, Fruit Curds, Lemons, Limes, All Recipes
11 comments on “Lime Curd Recipe
  1. Carol says:

    I made this recipe and it is delicious. One thing confused me however – how do you remove finely grated rind?

  2. Val says:

    I use a finely slotted spoon.

  3. Tom says:

    Made this last week and it tastes gorgeous. Great site and I’m looking forward to trying out some other stuff. Thanks

  4. Doris Laycock says:

    To remove the zest from the cooked curd, press the hot curd through a fine sieve before bottling.

  5. Lisa and Brendan says:

    how long does it store in jars?

  6. Val says:

    All homemade curds don’t last long (because of the eggs). They’re best kept in the refrigerator and eaten within 2 or 3 weeks at the most.

  7. eddy says:

    I have made the lemon curd but used a potato peeler for getting rind off. So much easier to get the rind out at the end. First time I have made it, very pleased thanks

  8. michael wright says:

    if you grate the lime zest on a micro plane you can leave it in the curd and it tastes great, you dont HAVE to take it out

  9. Jillian says:

    DEE-licious. Thanks alot. I only got 600mls though; maybe the limes weren’t juicy enough

  10. Iain Hovelt says:

    Michael is right – no pun…- a fine microplane gives an easily taken fine zest which if left in the curd intensifies the taste and leaves an old fashioned feel to the curd –

  11. Andrea says:

    Just made this and it is sooooo yummy.. I think i will try the microplane next time as the kids moaned about the bits.. I made about 600ml with organic fruit and can taste the lemon..

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