Lime Curd Recipe

photo of lime curd in a mason jar on a marble surface

This lime curd is a smooth, glossy citrus filling made by gently cooking eggs, sugar, and fresh lime juice, then emulsifying with butter for a rich, silky finish. It’s bright, creamy, and perfect for mini tarts, cake layers, macarons, or spooning over desserts when you want a bold lime flavor.

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Prep Time 10

Cook Time 10

Total Time 20

Course Dessert

Cuisine American, European, French

Servings

Calories 201 kcal

Equipment

Ingredients

108 grams Eggs (about 2 whole eggs)
108 grams Granulated Sugar
108 grams Fresh Lime Juice (or key limes)
140 grams Unsalted Butter
1 Gelatin Sheet (gold-grade sheet gelatin)

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Instructions

Measure out butter and place it into a mixing bowl (I recommend metal or glass). Next place the gelatin sheet in ice-cold water and allow it to soften for a few minutes. In class, chef taught us this is called "blooming the gelatin sheet".
In a bowl, whisk together the egg yolks and sugar immediately. This step is very important because sugar can burn egg yolks if it sits too long without mixing. Once egg yolks and sugar are combined, slowly whisk in the fresh lime juice or key lime juice until fully combined.
Place the mixture over a double boiler on medium-low heat. Cook gently while whisking constantly until the curd thickens and coats the back of a spoon.
Pour the hot curd through a fine mesh strainer into the mixing bowl containing the butter and the softened gelatin sheet. Using the fine mesh strainer will remove any egg bits. During this process, you can use a whisk or rubber spatula to help push the curd through the sieve.
Once strained, whisk until everything together and blend until smooth. If you wish to have a green tint, you can optionally add green food coloring at this step.
Cover the surface of the curd with plastic wrap to prevent a skin from forming. Allow the curd to cool completely before transferring it to an airtight container or piping bag. Enjoy!

Notes

Whisk Eggs and Sugar Immediately: As soon as sugar touches the eggs, whisk right away. Letting sugar sit can create stubborn grainy bits.
Low and slow heat: Cook over a double boiler (or very gentle medium-low heat) and whisk constantly to prevent scrambled “egg bits.”
How to tell it’s done: The curd is ready when it thickens enough to coat the back of a spoon and a finger swipe leaves a clean line.
Strain for silkiness: Always strain through a fine mesh strainer into a stainless steel/metal bowl for the smoothest texture.
Butter + gelatin timing: Pour the hot curd over the butter (and softened gelatin, if using) and whisk until fully melted and glossy.
Prevent a skin: Press plastic wrap directly on the surface of the curd while it cools.
Texture tip: This formula sets up best for mini tarts. For a larger tart that needs cleaner slices, a touch more gelatin is typically used.
Color is optional: A pinch of green food coloring powder gives a soft bakery-style green, but it’s purely for looks.
Use up leftover egg whites: Save them for Swiss meringue, macarons, pavlova, or an egg-white omelet.

Nutrition

Calories: 201kcalCarbohydrates: 15gProtein: 2gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 88mgSodium: 22mgPotassium: 39mgFiber: 0.1gSugar: 14gVitamin A: 517IUVitamin C: 4mgCalcium: 14mgIron: 0.3mg