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Silky Smooth Lime Curd

So smooth and tangy. Let me know how long a jar of this lasts in your fridge!

Course Sweet Treat
Keyword Silky Smooth Lime Curd
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 small jars
Author Jane Georgiades


  • 1/2 cup lime juice (3 - 4 limes)
  • 2/3 cup caster sugar
  • 4 egg yolks
  • 1 whole egg beaten
  • 90 g butter


  1. Place the jars and lids in an oven heated to 150°C for around 10 minutes. If using a jar with a rubber seal, place the seal in the boiling water of the double boiler.

  2. Place sugar, egg yolks and lime juice in the bowl over simmering water and whisk over the heat for 8 minutes. Then whisk in the beaten egg for another two minutes. Add the butter and turn the heat down and whisk until all the butter has melted.

  3. Spoon curd into small jars. Place lids on the jars.

  4. To preserve: place the jars in the boiling water with water half way up the sides and boil for 10 minutes to further reduce the risk of bacteria forming.

Recipe Notes

Lime curd will keep (after preserving step) for 3 months in the fridge.  Once open it will keep for 10 days in the fridge.  Must be stored in the fridge.