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Last Updated on June 23, 2025 by becky
Made with granulated sugar, eggs, butter, and fresh citrus, this lime curd recipe makes the best homemade lime curd for filling cakes, macarons, hand pies, parfaits, tarts, and more.
Why Make This Lime Curd Recipe?
Made with fresh lime juice and zest, this homemade lime curd takes any dessert, brunch or breakfast recipe to the next level.
Although you can purchase pre-made lime curd, my homemade version is surprisingly easy to make at home. It only takes a few minutes to prepare, and you probably already have most of the ingredients (sugar, eggs, butter, limes) in your fridge or pantry. And unlike store-bought versions, making your own lime curd allows you to control the balance of tartness and sweetness, or to adjust the consistency as desired.
I especially love making citrus curds during the summer months. (In addition to lime curd, I make lots of homemade lemon curd and orange vanilla curd, too.) This recipe requires the stovetop only, so no need to turn on the oven on a sweltering day.
Uses for Homemade Lime Curd
This lime curd recipe offers many possibilities. You can make a lime tart or pie, a batch of mini tartlets, or a pan of lime curd bars. Bake hand pies or breakfast pastries; fill layer cakes or cupcakes; make thumbprint cookies (you can easily swap lime for orange in this thumbprint cookie recipe), or sandwich it between pairs of French macaron shells.
If you’re not in the mood to bake, you can spread this lime curd on scones or blueberry muffins, or stir it into Greek yogurt for breakfast. I also love layering homemade curd into Key lime pie-inspired parfaits for an easy no-bake summer dessert.
Tempering Citrus Curd
Tempering (gradually combining the hot and cold ingredients) plays an important role in this lime curd recipe. If you add the hot juice too quickly, you’re likely to find yourself with scrambled eggs rather than a smooth and creamy citrus curd.
Some recipes include a straining step after cooking. If tempered properly, your lime curd should not be “eggy” and straining won’t be necessary. (I don’t strain my homemade curds). If you do find little bits of egg in your curd, simply pass it through a fine mesh strainer before chilling.
Lime Curd Recipe Tips and Tricks
This lime curd recipe includes two whole eggs, plus two egg yolks. You can save the leftover whites for meringues or macarons, or make an egg white scramble or omelet for breakfast the next morning.
When refrigerating your curd, stretch a sheet of clingfilm/plastic wrap over the top of the bowl, using your fingertips to pat it down so it touches the curd. This keeps the curd smooth and creamy by preventing a tough “skin” from forming on top.
Before serving, use a wire whisk to “knock back” the curd, whising briskly for a minute or two to remove any lumps. You can also use a hand mixer or stand mixer to speed up the process.
Other frosting and filling recipes you might enjoy:
Lemon Curd
Coconut Whipped Cream
Earl Grey Ganache
Orange Vanilla Curd
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintLime Curd
A lime curd recipe made with granulated sugar, eggs, butter, and fresh citrus. Ideal for filling cakes, macarons, hand pies, parfaits, and tarts.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 330 grams (about 1 1/4 cups)
- Category: Frostings and Fillings
- Method: Stovetop
Ingredients
105 grams granulated sugar (1/2 cup)
105 grams eggs (2 medium eggs)
35 grams egg yolks (2 medium yolks)
1 tablespoon lime zest, packed
75 milliliters freshly squeezed lime juice (1/3 cup, or about two limes)
85 grams unsalted butter, softened (6 tablespoons)
Instructions
In a medium bowl, whisk together sugar, eggs, egg yolks, and lime zest. Set aside.
In a medium saucepan, warm the lime juice until steaming. Do not boil.
Temper the hot juice into the egg yolk mixture, adding a small amount at a time and whisking well after each addition, until you’ve incorported all of the juice.
Return mixture to saucepan and cook over medium heat.
Bring to a low boil and continue cooking, stirring continually with a wire whisk. Cook until thickened, about 3-4 minutes.
Remove from heat. Whisk in the butter, and continue whisking until the butter melts into the curd.
Transfer curd to a clean bowl. Cover with clingfilm/plastic wrap, allowing the plastic to touch the top of the curd. (This prevents a tough “skin” from forming on top.)
Refrigerate until ready to use.
Before serving, use a wire whisk to ‘knock back’ the curd, whisking for 1-2 minutes or until smooth and creamy.
Store leftover curd in an airtight container in the refrigerator for up to three days.
