Go Back

Luscious Lime Curd

Similar to lemon curd but with a tangier taste, this wonderful Lime Curd is versatile and, in addition to being used as a topping for scones, has many uses.
Course Afternoon Tea
Cuisine Canadian
My Island Bistro Kitchen Barbara99


  • ¾ cup + 1 tbsp caster* sugar or granulated sugar
  • 3 tsp lime zest
  • 7 tbsp freshly squeezed lime juice, strained (apx. 2 - 3 limes, depending on size and juiciness)
  • 2 extra-large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • tbsp unsalted butter, room temperature
  • Green gel icing color (optional)


  1. In bottom of double boiler, bring about 2” of water to the simmering point (around 200°F - see Note below). Maintain the water at this simmering point over medium-low heat. Place sugar in top of double boiler or heat-proof bowl. Mix in the lime zest. Whisk the lime juice into the sugar.
  2. In small bowl, lightly beat the 2 egg yolks and the whole egg together with a fork, just enough to break up the yolks and blend them with the whole egg. Whisk the eggs into the sugar-lime juice mixture. Add the soft butter. Place this pot or bowl over the simmering water. Stir the mixture continuously as it cooks until it is thickened and the temperature of the mixture registers 175°F on a candy thermometer. Be patient as this will take awhile. Make sure the water in the bottom of the boiler does not boil and stays only at the simmering point.
  3. Remove curd from heat and strain through a mesh strainer to remove any of the egg white that may have coagulated as well as the lime zest. Pour strained curd into a sterilized bottle. Place a piece of plastic wrap directly on the surface of the curd to prevent it from forming a skin on top. Cool at room temperature. Remove plastic wrap. Cover jar tightly and refrigerate for up to 1 week.

Recipe Notes

Yield: Apx. 1 cup

*caster sugar may also be known as fruit sugar, berry sugar, super fine sugar, or instant dissolving sugar. For best results and an exceptionally satiny-smooth textured curd, I recommend using this super-fine sugar in all curd recipes.

Note: Altitude may affect the temperature at which the water reaches the simmering point. The important thing is that the water in the bottom of the double boiler does not boil or touch the top of the double boiler/heatproof bowl during the cooking of the curd.