lime curd in a jar with limes around the jar and a spoon
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5 from 1 vote

Homemade Lime Curd

This lime curd recipe is a delicious alternative to lemon curd. The curd is easy to make and is perfect spread on a round of toast or included in a number of bakes.
Prep Time5 mins
Cook Time27 mins
Total Time32 mins
Course: Breakfast
Cuisine: British
Keyword: conserve, preserve, spread
Servings: 300 ml of curd
Calories: 100kcal
Author: Angela – Only Crumbs Remain


  • 125 g unsalted butter cubed
  • 200 g caster sugar
  • 5 unwaxed limes zst & Juice
  • 3 large eggs lightly beaten


  • Sterilise the jars.  Heat the oven to 140c /120 fan / Gas 1.
Wash the jam / kilner jars and lids (if using) by either placing them in
hot soapy water or in the dish washer for a hot wash.  Rinse them
well.  Without drying them lay the jars and lids on a tray
(for ease of moving them) and place in the warm oven to dry completely.
If you’re using kilner jars, boil the rubber seal as
dry heat can damage them.
  • Set up a bain marie.  Place the butter, sugar, lime juice & finely grated zest into a heat proof bowl (we use a pyrex bowl) .  Set the bowl over a pan of water to create a bain maire ensuring the water level is shallow enough so as not to touch the base of the bowl.   Set the bain marie on the hob over a low to medium heat.
  • Allow the butter and sugar to melt.  Stir the mixture
frequently with a wooden spoon whilst the butter and sugar melts.  Keep the pan on
the medium heat until the sugar has completely dissolved, you will no
longer feel or hear any granulation from the sugar.   Remove the bowl
from the pan and set onto a cloth.  Reduce the heat under the pan.
  • Add the eggs.
Strain the lightly beaten eggs through a sieve (to remove any sinew) into the bowl.  Stir with the wooden spoon.
  • Cook slowly.  Replace the bowl on the pan.  Constantly
stir the mixture whilst it slowly cooks.  It will gradually begin to
thicken and have the consistency of custard.  It is ready when you are able to draw a line on the back of the spoon with your finger without the curd running back into the line.  This stage will take between 20 – 30 minutes.
  • Decant into jars.  Ladle the cooked hot curd into the pyrex
jug and then pour into the sterilised jars.   Whilst the curd is still
hot seal the jars with a wax disc (wax side down) and slightly moistened
cellophane held in place with an elastic band.  Alternatively use the
sterilised jar lids.  Allow the curd to fully cool before placing in the 


  • Heatproof bowl 
  • Sterilised Jars / Kilner Jars 
Once completely cool, store in the fridge. Sealed jars will keep for about 2 months in the fridge, though once opened it will last 1-2 weeks.
Cook’s Tips
Avoid using jars which have previously contained strong flavoured food or tomato sauces as the aroma is unlikely to have been removed even with thorough washing.


Serving: 1tbsp | Calories: 100kcal