Lime curd, also known as limoncello, is an Italian dessert made from milk, sugar, egg yolks, and citrus zest.
It’s light and refreshing, and pairs well with other desserts like cakes or cheesecakes.
If you prefer your foods vegan, this recipe uses no animal products at all.
You will need only three simple ingredients, so it’s ideal if you want something quick but fancy enough to impress guests!
What Is Lime Curd?
Lime curd is traditionally served on its own, but if you put it into cake form, you can make a classic lemon-lime cupcake.
The key difference between these two recipes is the amount of liquid used.
In a cupcake, you use more eggs than cream cheese because there isn’t much liquid added after baking.
Lime curd doesn’t have any additional liquid, which makes it suitable for both cupcakes and cheesecake.
The first step in making lime curd is separating the yolks from the whites.
For this recipe, we will be using one whole egg white and six raw egg yolks.
Once separated, mix together the egg yolks and sugar until smooth.
Next, add the salt and vanilla extract, then slowly pour in the condensed milk while mixing constantly.
Keep adding it bit by bit until everything has been incorporated.
Then, start pouring in the cream cheese gradually, mixing continuously until combined.
Next, set aside the mixture.
To create the base for the lime curd, place the gelatin sheets into cold water to hydrate them.
After 5 minutes, strain out the gelatin and discard the water.
Then, combine the strained gelatine with the remaining lime juice along with the sugar in a small saucepan over medium heat.
Stir frequently until the sugar dissolves completely, about 3 minutes.
Remove the pan from the heat and transfer the syrup back into the bowl where the lime curd was mixed.
Add the gelatin solution and whisk to incorporate evenly.
Transfer the lime curd into a container and refrigerate until ready to serve.
Keep in mind that refrigeration is absolutely necessary for the lime curd to set properly.
If you plan to eat it immediately, keep it chilled in the fridge.
However, if you plan to let it sit overnight before serving, remove it from the refrigerator 30 minutes prior to serving it.
Also, note that it won’t last long once it’s prepared – don’t expect it to stay fresh longer than four hours.
This recipe requires very little effort and takes just 10 minutes to prepare.
While you may not find yourself whipping up several different recipes every day, it does take some time to master certain cooking techniques and methods.
Even though this recipe is super easy, you should still practice basic kitchen skills such as measuring liquids and food items accurately.
What Are The Ingredients In Lime Curd?
You will find two main types of limes used in this recipe — Persian limes and regular ones.
If you have access to both varieties, feel free to use them interchangeably.
- 1 cup (250 ml) full-fat milk
- 3 large eggs
- 1/4 cup (50 g) granulated white sugar
- Zest of 1/2 lime
- Juice of 2 medium limes
The first step in making lime curd is to prepare the base by whisking together the milk, eggs, and sugar until they form soft peaks.
Then add the lime juice and zest, mixing well to create a smooth mixture.
The final product should be thick and creamy.
It can take up to 10 minutes before everything comes together smoothly.
What Is The Difference Between Lime Curd And Lemon Curd?
You may have seen both terms used interchangeably – they’re not exactly the same thing, even though they look similar.
The main differences are in their flavor profiles.
Lemon curd has more of a lemony taste, whereas lime curd often contains notes of tangerine instead of lemon.
Both recipes use eggs and dairy products, but the addition of orange juice gives lime curd its distinctive flavor.
Lime curd can be eaten on its own or paired with fresh fruit such as strawberries or raspberries.
In some cases, when using either one you might notice slight variations.
For instance, many people add vanilla extract to lemon curd, while others don’t.
However, these changes are minor compared to the overall taste profile.
Another common mistake is substituting lime juice for lemon juice.
When making lemon curd, adding lime juice would change the color and cause the mixture to separate into two layers.
So, always check the labels before buying any ingredients.
How Do You Make Lime Curd?
This recipe is very similar to how you would make any other custard-based dessert.
The main difference is the addition of lime juice instead of lemon juice.
Other than that, it follows the same process of adding eggs, cream, and sugar until they turn into a thick custard.
- Add one cup of heavy whipping cream to bowl of stand mixer (or hand blender). Mix on medium speed.
- Add four egg yolks and mix again on medium speed.
- Next add one cup of granulated white sugar and 1/4 teaspoon salt. Once mixed, set aside.
- Meanwhile, grate half of the lime peel using a Microplane grater or fine rasp grater. Set aside.
- In another bowl, beat two cups of whole milk and 4 tablespoons of fresh lime juice until smooth. Add in the remaining lime peel and continue mixing until combined.
- Once all of the above steps are complete, transfer mixture to large saucepan over medium heat. Stir constantly while bringing it to a simmer. Cook until mixture begins to thicken slightly around edges, about 5 minutes.
- Remove pan from heat and stir in vanilla extract. Gently pour mixture through strainer to remove seeds before transferring back to saucepan.
- Set aside to cool completely before placing in refrigerator overnight.
- The next morning, place mixture in ice bath filled with cold water. Let sit until mixture reaches room temperature then whisk together.
- Place mixture back in saucepan over medium heat, stirring frequently. Heat until mixture starts to boil and coats the sides of the pot.
- Continue cooking until mixture thickens further, approximately 10 more minutes. Remove from heat and strain through cheesecloth or muslin cloth. Discard solids.
- Pour cooled curd into mason jar or small glass container and refrigerate until ready to use.
What Is The Best Lime Curd Recipe?
There are several different ways of making lime curds, but we recommend these two recipes below because they both work perfectly.
- The first one is super simple and involves just four ingredients (if you don’t have lemons on hand, use regular limes instead). Combine 1/4 cup lemon juice, 2 cups powdered sugar, 3 tablespoons butter, and 2 eggs in a bowl until smooth. Then cook over medium heat and stir constantly until thickened. Remove from the heat once the mixture has reached 160 degrees F and pour into molds.
- The second recipe calls for five ingredients, including whole lemons, which makes it more time-consuming than the previous recipe. But it produces a much thicker and creamier lime curd that isn’t too sweet. Start by zesting six lemons and then squeezing them to get 6 tablespoons of fresh juice. Next, combine 6 ounces of heavy whipping cream, 4 teaspoons of vanilla extract, 1 teaspoon of salt, and 5 egg yolks in a large saucepan. Cook over low heat while stirring continuously until thickened. Once thickened, remove from the heat and strain through cheesecloth.
What Can You Do With Lime Curd?
You might be wondering what else you could use this versatile ingredient in. Here are some of our favorite ideas:
- Spread on toast before eating
- Add to sweet potato fries
- Use as a dipping sauce for popcorn chicken
- Make into lemonade
- Slice and add to fresh fruit salads
- Add to ice cream sandwiches
- Mix with whipped cream to make a topping
- Serve with cake pops (if using coconut oil)
- Add to milkshakes
- Combine with yogurt to make a dip
- Pour over pancakes
- Top pizza slices
- Eat straight out of the jar
How Long Does Lime Curd Last?
The best way to keep any sweet treat fresh is by freezing them.
Lime curds are no exception.
They should be kept in the freezer and used within two months.
If they are frozen solid, simply thaw out before using them.
You may also freeze these treats in individual serving sizes.
Once defrosted, just pop them into the microwave on high heat for one minute each.
The longer you cook them, the more liquid they will absorb.
What Is The Nutritional Value Of Lime Curd?
The nutritional values displayed below are estimates.
Your results may vary depending on how much water you add during preparation.
Calories: 60 calories per tablespoon (17 g)
Protein: 0 grams per tablespoon (0 g)
Fat: 4 grams per tablespoon (11.4 g)
Carbohydrates: 2 grams per tablespoon (5.7 g)
Fiber: 0 grams per tablespoon (0 g)
Sodium: 25 milligrams per tablespoon (65 mg)
Potassium: 30 milligrams per tablespoon (83 mg)
Vitamin C: 1% daily value per tablespoon (3.1 mg)
Iron: 1% daily value per tablespoon (3.1 mg)
Zinc: 1% daily value per tablespoon (3.1 mg)
Retinol: 0% daily value per tablespoon (0 mg)
Vitamin D: 0% daily value per tablespoon (0 mg)
Thiamine B1: 1% daily value per tablespoon (3.1 mg)
Riboflavin B2: 1% daily value per tablespoon (3.1 mg)
Niacin B3: 1% daily value per tablespoon (3.1 mg)
Phosphorus: 1% daily value per tablespoon (3.1 mg)
Magnesium: 1% daily value per tablespoon (3.1 mg)
Manganese: 1% daily value per tablespoon (3.1 mg)
Selenium: 3% daily value per tablespoon (8.1 mcg)
Chloride: 1% daily value per tablespoon (3.1 mg)
Copper: 3% daily value per tablespoon (8.1 mcg)
Iodine: 3% daily value per tablespoon (8.1 mcg)
Zinc: 1% daily value per tablespoon (3.1 mg)
You should limit yourself to one serving every few days because lime curd contains high levels of saturated fats and sodium. If you eat too many servings in a day, your cholesterol level might increase.
Where Can I Buy Lime Curd?
There are many different ways to prepare lime curd, including making it yourself with fresh limes, using store-bought lemon curd, or purchasing ready-made lime curds in jars (we recommend buying these).
1. Making Your Own Lime Curd Recipe
- 6 large ripe organic limes
- 4 cups granulated white sugar
- ¼ cup water
2. Buying Prepackaged Lime Curds
- 12 ounces jarred lime curd
- Directions: Mix 1 tablespoon lime curd into each serving glass.
Don’t Like Limes? Try These Other Recipes Instead!
How Do I Make Lime Curd Without Eggs?
The key ingredient in making this type of curd is lemon juice.
If you don’t have any on hand, you can substitute apple cider vinegar instead.
The acidity of the vinegar helps break down the fats in the mixture, creating a creamy texture.
You might be thinking that adding oil would help in this process, but it actually hinders it by preventing the fat molecules from breaking apart.
Instead, use the lemon juice directly—it’ll work just fine!
Another way to get around using lemons is to use limes instead.
Although they may not be quite as sour as their cousins, they still contain plenty of citric acid which helps create the desired flavor profile.
- 1 large bowl
- 1 sauce pan
- 5 large egg yolks
- 2 large eggs
- 1 cup granulated sugar
- ¾ cup squeezed lime juice
- 6 tbsp unsalted butter
- ⅛ teaspoon kosher salt
- 2 teaspoon lime zest
- Near the stove, set a strainer over a big basin. For this dish, use a 2 or 3-quart non-reactive pot.
- Whisk the sugar, whole eggs, and egg yolks together in a saucepan until well combined. Salt and lime juice should be combined.
- Stirring continuously, cook the mixture over medium heat until it thickens and reaches a temperature of 185 degrees F. When you run your finger through it, it should make a visible trail and coatthe back of the wooden spoon. Remove the pot from the heat after the liquid has heated up and thickened, then whisk in the butter 1 tablespoon at a time.
- The lime curd should be poured into the sieve and forced through with a spatula. Lime zest should be added straight to the heated curd and gently stirred in.
- Plastic wrap should be used to cover the curd's surface, pressing it on with gentle pressure. The curd should be chilled for at least two hours in the refrigerator.
- For up to two weeks, the curd can be stored in the refrigerator. It has a one-year shelf life when frozen. When ready to use, defrost the item for 24 hours in the refrigerator.