{"id":233777,"date":"2025-05-10T02:05:19","date_gmt":"2025-05-10T02:05:19","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/lime-curd-crazy-for-crust\/"},"modified":"2025-05-10T02:05:19","modified_gmt":"2025-05-10T02:05:19","slug":"lime-curd-crazy-for-crust","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=233777","title":{"rendered":"Lime Curd – Crazy for Crust"},"content":{"rendered":"


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This post may contain affiliate links. For more information, read my disclosure policy<\/a>.<\/p>\n<\/div>\n

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If you love lemon curd then lime curd is going to be your new favorite \u2013 it\u2019s creamy, sweet, and tart and perfect for topping cheesecakes, toast, or eating with a spoon. Instead of paying $4 a jar and breaking the bank, I decided to make my own and now you can too!<\/p>\n

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Have you ever had\u00a0Lime Curd? Chances are you\u2019ve seen lemon curd used in a plethora of lemon recipes<\/a>, like my lemon cake roll<\/a> or lemon cheesecake<\/a>. And you can easily make it with limes instead of lemons!<\/p>\n

Curd is one of those things that you don\u2019t realize you love until you try a spoonful.\u00a0Thicker and creamier than jam or jelly, it\u2019s got the consistency of a pudding, but it\u2019s much, much better. And it\u2019s perfect for toast or scones or topping lime cheesecake<\/a>.<\/p>\n

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How to make Lime Curd<\/h2>\n
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  1. This recipe is so simple, so easy, and so basic. It\u2019s done in under 10 minutes. You only need a handful of ingredients!<\/li>\n
  2. The basics of homemade lime (or lemon) curd include: eggs, sugar, juice, zest (if you have it), and butter. You cook the eggs, sugar, and juice together until it thickens, then you add the butter. The butter gives it creaminess and lots of depth.<\/li>\n
  3. This recipe includes whole eggs<\/span> because honestly? I hate wasting the whites. <\/li>\n
  4. Before I add heat, I whisk all the ingredients together in the pan<\/span>. Once they\u2019re whisked (which looks kind of like scrambled egg mixture before you cook it) then<\/em> I put the pot on the stove. This way you will have less chances that\u00a0the whites of your eggs will get lumpy. <\/li>\n
  5. Always strain your curd after you cook it to catch any little bits of egg that may not have been mixed in.<\/li>\n<\/ol>\n
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    How to Use Easy Lime Curd<\/h2>\n