Homemade Lime Curd Recipe

Homemade calamansi lime curd in a glass jar.

5 from 37 votes

This easy Homemade Lime Curd Recipe is thick, tangy, sweet and overflowing with fresh lime flavor. You only need 4 ingredients and under 30 minutes. It's so creamy, zesty and rich, you'll be happy to eat it on its own!

Prep Time5

Cook Time30

Course: Breakfast, Dessert

Cuisine: Fusion

Servings: tart

Calories: 888kcal

Author: Zen

Equipment

Large pot or Dutch Oven
Non reactive bowl This ensures it won't react with the acid in the limes- use stainless steel or enamel coated cast-iron. Steer clear of aluminium or cast iron which will taint the flavor of the lime curd and make it taste metallic.
Heat proof whisk

Ingredients

3.5 oz Lime Juice and zest (100g) I use calamansi limes but you can use other types such as Key limes or Persian limes. Roll your limes or microwave them for 5-10 seconds to help them release more juice. (Unripe fruits, in particular, can be rather dry.)
3.5 oz Caster White Sugar (100g) Substitute: granulated sugar, brown sugar etc
1.75 oz Unsalted butter, cut into cubes (88% of a stick of butter if that helps!)
2 Whole eggs, whisked together

Instructions

Set up your homemade double boiler/ bain-marie

Bring water to boil in a large Dutch oven then reduce to a simmer. (Make sure there is enough water in the Dutch Oven to keep boiling for 30 minutes.)
Place a non-reactive metal bowl over the Dutch oven, ensuring the bottom doesn't come into contact with the hot water.

Juice and zest the limes

Gently zest your limes, taking care not to take off the white pith which is bitter.
Use a juicer, press or reamer to juice the fruits. Mix with the lime zest.

Make the lime curd

Add the lime juice, zest and sugar to the bowl. Mix till the sugar is dissolved.
Whisk in the butter, adding it 1 lump at a time. The mixture will be warm but should not be hot (you don't want to scramble the eggs later!)
Add 2 Tablespoons of the hot lime mixture to the whisked eggs and mix well.
Slowly pour small amounts of the egg mixture into the lime mixture- not too much or it will curdle. Once half the eggs have been added, you can pour the rest in then continue heating it slowly over medium heat, whisking continuously till at the desired consistency.
To test if the lime curd is thick enough: Coat the back of a wooden spoon with the curd and run a finger through. The lime sauce is at the right consistency when the gap made by your finger remains.
The calamansi curd will continue thickening as it cools and overnight so leave it for a few hours before using (or it will be thin.)
Once cooled, store it in the fridge!

Notes

This recipe makes enough calamansi lime curd for 1 Lime Curd Tart.

Storage

Keep in a sterilised air-tight container in the fridge for 10-12 days.

Alternatively, you can freeze it for 12 months. (Defrost it in the fridge for 1 day before using.) Use an ice cube tray so that you can defrost small amounts instead of everything at 1 go!

Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.

Nutrition