Silky Smooth Lime Curd

Silky Smooth Lime Curd

I have the most beautiful lime tree in my garden. It was a gift some years ago and this year it produced a bountiful crop of the juciest limes you could imagine. Just seeing it bear the fruit got my mind doing cartwheels. So many possibilites but this weekend I settled on Silky Smooth Lime Curd. And let me tell you, it is killing me to resist just eating it by the spoonful!

I also have a lemon tree whose fruit are slower to ripen but I discovered something about myself. I actually prefer citrus curd made with lime juice rather than lemon (although it is hard to resist as well). To me the flavour of the lime juice is a little more mellow and not as sharp as lemon juice. You would be hard pressed to tell lime and lemon curd apart however as they both have a rich golden colour.

This Silky Smooth Lime Curd is super easy to make and requires no straining. And it only needs 4 ingredients. You most likely have them already. I made this curd at 9pm at night and it only took about 20 minutes from prep to finish. Be sure to steralise your jars while you make the curd. It is vital that the jars are sterile.

And the result of my late night whisking? A beautifully smooth, tangy curd that is as delicious as it is versatile. Have it simply on toast, or in tiny shortbread pastry tart cases. Or as I did, on a batch of freshly baked scones – Sunday afternoon tea! I feel like I treated myself with this lime curd and what a treat it was. So grateful for my beautiful lime tree!

When you find yourself with a bunch of limes, treat yourself to Silky Smooth Lime Curd. You won’t look back!

Silky Smooth Lime Curd pin
Try resisting it by the spoonful!

Silky Smooth Lime Curd

So smooth and tangy. Let me know how long a jar of this lasts in your fridge!

Course Sweet Treat
Keyword Silky Smooth Lime Curd
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 small jars
Author Jane Georgiades


  • 1/2 cup lime juice (3 - 4 limes)
  • 2/3 cup caster sugar
  • 4 egg yolks
  • 1 whole egg beaten
  • 90 g butter


  1. Place the jars and lids in an oven heated to 150°C for around 10 minutes. If using a jar with a rubber seal, place the seal in the boiling water of the double boiler.

  2. Place sugar, egg yolks and lime juice in the bowl over simmering water and whisk over the heat for 8 minutes. Then whisk in the beaten egg for another two minutes. Add the butter and turn the heat down and whisk until all the butter has melted.

  3. Spoon curd into small jars. Place lids on the jars.

  4. To preserve: place the jars in the boiling water with water half way up the sides and boil for 10 minutes to further reduce the risk of bacteria forming.

Recipe Notes

Lime curd will keep (after preserving step) for 3 months in the fridge.  Once open it will keep for 10 days in the fridge.  Must be stored in the fridge.

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