This easy homemade lime curd is sweet, tart, and silky smooth with bright, zesty flavor.Perfect for spooning onto homemade scones, spreading on toast, or topping desserts like pavlova and ice cream.Yields about 2 cups, and stores in the fridge or freezer (canning instructions included in the post).

Quick and Easy Lime Curd This homemade lime curd is super smooth, sweet, and tangy—the kind of thing you’ll want to put on everything.Try it with homemade scones or blueberry english muffins, spread on toast, or just eat it by the spoonful.It’s easy to make and so much better than store-bought! If you already love lemon curd, this lime version is a fun twist.

It’s great in desserts like pavlova, layered in cakes, or swirled into whipped cream.I’ve also included tips for freezing or canning so you can always have some ready to go.How to Make Fresh Lime Curd Cream and Mix: In a mixing bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.Mix in the fresh lime juice and zest until fully incorporated.Note: Some recipes have you crack the eggs straight into the saucepan, but that often leads to bits of cooked egg in your curd—no thanks! After lots of testing, I’ve found this method works beautifully: creaming the eggs with the butter and sugar first (just like cake batter) helps everything blend smoothly and prevents curdling once it hits the heat.

Cook on the Stovetop:

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