Lime Curd

Kathie Carr


Like lemon curd, this lime curd can be used as a filling for cakes, a spread on toast or biscuits, or a topping for ice cream. It can substitute for lemon curd in any recipe that calls for curd.

Lime curd is smooth and has a rich lime flavor. You can add more coloring to make is easier to distinguish from lemon curd, if you like.

This is an old recipe that was in one of my grandma's files. I have updated it to use the microwave oven instead of a double boiler (since I don't even have one anymore).


★★★★★ 1 vote

2 1/4 cups
20 Min
10 Min


  • 1 c
  • 3 large
  • 1 c
    lime juice
  • ·
    zest of 3 large limes
  • 1 stick
    melted butter
  • 1 dash(es)
    green food coloring, optional

How to Make Lime Curd


  1. In a medium sized, microwave safe bowl stir together the sugar, butter and eggs.

    Whisk well until mixture is smooth.

    Next, stir in lime zest, juice, and food coloring, if using (use a very small amount).
  2. *Microwave on high, for 2 minutes. Stir well and then cook for 1 more minute, on high.*

    Repeat directions between the ** until the curd is thick enough to coat the back of a metal spoon and reaches a temperature of 196 degrees on a candy thermometer.
  3. When curd reaches the perfect consistency, cover the mixture with saran wrap placed directly on the surface of the curd. Refigerate until set, a few hours.
  4. Store the curd in airtight containers in the refridgerator for up to three weeks.

    For larger batches, store the finished lime curd in sealed canning jars.

    Boil canning jars and lids in a water bath for five minutes. Then pour the hot curd mixture into the jars, use a peper towel to clean edges of jars of any curd, top with a lid, and screw on a cap. Turn the jars upside down and let them sit that way for five minutes so the air at the top can travel to the bottom of the jar.

    When you invert the jars, they will seal themselves. This will keep the curd fresh for several months at cool room temperature.

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