If you adore bright, zesty flavors and silky textures, then this Lemon and Lime Curd Recipe will become your new obsession. Imagine a luscious, tangy spread that perfectly balances the tartness of lemon and lime with a rich, buttery smoothness that melts in your mouth. This curd is vibrant in color and irresistible in taste, making it a gorgeous addition to everything from morning toast to elegant desserts. It’s simple to make yet makes a big impact, capturing the fresh essence of citrus fruits in every spoonful.

Ingredients You’ll Need

The image shows two slices of toasted bread on a white plate, each topped with a thick layer of creamy yellow spread. One slice has a bite taken out of it, revealing the soft texture inside. A silver knife with some spread on it lies beside the toast on the plate. In the background, there is a white plate holding a partially sliced loaf of golden bread wrapped in white paper. Nearby, a jar of yellow spread with a spoon inside is placed next to a green lime, a halved lime, and a whole lemon, all on a white marbled surface with a light striped cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients is easy and rewarding because each one plays a crucial role in creating the silky, tangy goodness that defines this Lemon and Lime Curd Recipe. From the richness of butter to the bright citrus zests, these essentials together deliver perfect flavor and texture.

6 large eggs: Eggs are the thickening magic that give the curd its creamy custard texture without needing any starch.
300g (2½ cups) sugar: Sugar balances the tart citrus, adding sweetness without overpowering the natural flavors.
150g (⅔ cup) butter: Butter adds richness plus a smooth, luxurious mouthfeel to the curd.
1 tbsp lime zest: The zest provides an intense lime aroma and bright flavor perfectly concentrated.
1 tbsp lemon zest: Lemon zest brings its fresh, zesty citrus notes that complement the lime.
80ml (⅓ cup) lime juice: Fresh lime juice adds sharpness and a refreshing tartness to balance the sweetness.
80ml (⅓ cup) lemon juice: Lemon juice enhances the citrus punch and adds a beautiful natural tang.

How to Make Lemon and Lime Curd Recipe

Step 1: Prepare the Double Boiler

Start by quarter-filling a large saucepan with boiling water and set it over low heat. This gentle steam bath is key to cooking the curd slowly and evenly without scrambling the eggs. Place a heatproof mixing bowl on top, making sure it doesn’t touch the water directly; if it does, simply pour out some water until it’s just right. This setup lets you whisk continuously for a silky texture.

Step 2: Whisk the Eggs

Remove the bowl from the heat briefly and crack in all six eggs. Whisk them until they turn pale and slightly frothy — this step helps introduce air and gives the curd a lightness that’s truly delightful.

Step 3: Add Sugar

Next, sprinkle in the sugar and whisk patiently until completely dissolved. This ensures your curd will be smooth and sweet without a grainy texture, setting the stage for velvety perfection.

Step 4: Incorporate Butter and Citrus Zest

Now, add the butter along with the lime zest and lemon zest. These zests are the secret weapons that infuse your curd with intense citrus oils and aroma, turning every bite into a bright experience.

Step 5: Pour in the Citrus Juices

Stir in the freshly squeezed lime and lemon juices. The acidity from these fresh juices is what makes the curd wonderfully tangy and refreshing, balancing the rich butter and sweet sugar beautifully.

Step 6: Return to Heat and Thicken

Place the bowl back on the saucepan over the simmering water and whisk constantly. This is the moment where the magic happens as the mixture thickens into a custard-like consistency. The process usually takes a few minutes, and it’s important to keep whisking to avoid lumps or curdling.

Step 7: Finish and Jar

Once the curd coats the back of a spoon thickly, remove it from heat. Using a jam funnel for easy pouring, transfer the hot curd into sterilized jars. Seal them immediately to lock in freshness. This curd will be dazzling on your breakfast table or as the star in your favorite desserts!

How to Serve Lemon and Lime Curd Recipe

A slice of three-layered cheesecake sits on a white plate, with a crumbly brown crust at the bottom, a thick, creamy white middle layer, and whipped cream decorations on top. The slice is drizzled with bright yellow sauce that flows down the sides, and it is topped with small pieces of green lime and yellow lemon. In the background, the whole cheesecake, decorated with the same whipped cream and citrus pieces, is shown on a dark surface. Two whole green limes are placed beside the plate on a white marbled texture. A fork rests on the plate next to the slice, and a green cloth is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a pop of freshness and an elegant finish, top your curd with thin curls of lemon or lime zest. A sprinkle of finely chopped mint or a dusting of powdered sugar can add a lovely visual and flavor contrast, making each serving feel special.

Side Dishes

Lemon and lime curd shines alongside warm scones, fluffy pancakes, or crisp toast. It also pairs beautifully with plain Greek yogurt for a light, tangy treat or dolloped over vanilla ice cream for an indulgent citrus twist.

Creative Ways to Present

Feeling adventurous? Try swirling the curd into cheesecake batter before baking for stunning marbling, or layer it between cake tiers for a tart surprise. It’s also exquisite spooned over fresh berries or used as filling in tartlets and pastries for that wow factor.

Make Ahead and Storage

Storing Leftovers

Once your Lemon and Lime Curd Recipe is made and cooled, keep it refrigerated in airtight jars. It will stay fresh and delicious for up to two weeks, allowing you to enjoy its zingy goodness whenever you want without fuss.

Freezing

If you want to preserve this citrus delight longer, freezing is an option. Spoon the curd into freezer-safe containers, leaving space for expansion. It can keep for up to three months and still taste remarkably fresh once thawed gently in the fridge overnight.

Reheating

To bring your curd back to spreadable perfection, warm it gently in a bowl over simmering water while stirring. Avoid direct heat or microwave reheating, which can alter the smooth texture. Warm it just until soft enough to spoon or spread, letting the flavors bloom again.

FAQs

Can I use store-bought lemon and lime juice instead of fresh?

While fresh juice is ideal for vibrant flavor and brightness, you can use store-bought juice if fresh ones aren’t available. Just pick the pure, no-added-sugar types to keep the taste as natural as possible.

Is the lemon and lime curd suitable for freezing and thawing?

Yes, this curd freezes well and maintains its flavor and texture when thawed properly in the fridge. Just give it a gentle stir after thawing to restore its silky consistency.

How do I prevent the curd from curdling while cooking?

The key is to cook the curd gently over low heat using a double boiler and whisk constantly. This slow, steady heat helps the eggs thicken without scrambling and keeps the texture smooth.

Can I use this curd as a cake filling?

Absolutely! Lemon and lime curd makes a fantastic, zesty cake filling. Use it between layers or swirl it into frostings and batters for an exciting citrus boost.

How long will homemade lemon and lime curd last?

Stored in sterilized jars and refrigerated, it should stay fresh for about two weeks. Always check for any changes in smell or appearance before using, just to be safe.

Final Thoughts

There’s nothing quite like the joy of making your own Lemon and Lime Curd Recipe from scratch. It’s a simple yet stunning way to bring a fresh citrus twist to countless dishes while feeling totally accomplished in the kitchen. Give it a try and watch how quickly this vibrant curd becomes your favorite go-to for adding brightness, sweetness, and a little burst of sunshine to any meal or treat!

Lemon and Lime Curd Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 21 reviews

Author: Amina
Total Time: 15 minutes
Yield: Approximately 26 servings

Print Recipe

Description

A zesty and creamy Lemon and Lime Curd made with fresh citrus juices and zest, eggs, sugar, and butter. This velvety curd is perfect as a topping or filling for cakes, cheesecakes, or served on its own for a burst of tangy sweetness.

Ingredients

Curd Ingredients

6 large eggs
300g (2½ cups) sugar
150g (⅔ cup) butter
1 tbsp lime zest (from approximately 1 lime)
1 tbsp lemon zest (from approximately 1 lemon)
80ml (⅓ cup) lime juice (freshly squeezed)
80ml (⅓ cup) lemon juice (freshly squeezed)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the double boiler: Quarter fill a large saucepan with boiling water and place it over low heat, ensuring there is enough water to create steam but not touch the bowl.
Set up the mixing bowl: Place a heatproof mixing bowl over the saucepan to form a double boiler. Adjust water level if the bowl touches the water by tipping some water out.
Remove the bowl: Take the mixing bowl off the saucepan temporarily to begin mixing ingredients.
Whisk eggs: Crack the 6 large eggs into the bowl and whisk vigorously until the mixture turns pale and slightly frothy, incorporating air for smooth texture.
Add sugar: Gradually add the 300g sugar to the eggs and continue whisking until all the sugar has dissolved and the mixture is smooth.
Incorporate butter and citrus: Add the 150g butter, lime zest, lemon zest, and both lime and lemon juices to the bowl, mixing well.
Cook the curd: Place the mixing bowl back on top of the saucepan. Whisk the mixture constantly over low heat until it thickens into a custard-like consistency, ensuring it does not curdle or scramble.
Remove from heat: Once thickened, take the bowl off the heat immediately to prevent overcooking.
Jar the curd: Using a jam funnel, carefully pour the hot curd into sterilized jars, sealing them immediately with lids to preserve freshness.
Serve: Enjoy the curd as a topping on desserts like lime cheesecake or use it as a spread or filling. Store refrigerated for best quality.