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Lime Curd adapted from The Cake Bible

Course Dessert
Keyword citrus, cupcake, lime curd, pie
Prep Time 20 minutes
Servings 24 cupcakes
Author Heather


  • 4 egg yolks
  • 1/2 cup sugar
  • 4 tablespoons butter room temperature
  • 1 teaspoon vanilla
  • 3 ounces lime juicezest from limes


  • Stir together egg yolks and sugar in a medium sized heavy saucepan.  Pour in lime juice.   
  • Stirring constantly, cook over medium heat until mixture thickens enough to coat the back of a spoon. Do not allow mixture to boil. It will curdle your eggs
  • After the mixture thickens, remove from heat. Stir in butter and vanilla.
  •  Send mixture through a fine mesh strainer and stir in lime zest.
  • The lime curd will be yellow. This is totally fine, but if it weirds your sister out to have yellow lime curd like it does mine, then you can add a drop or two of green food coloring.  
  • Cover with plastic wrap right down on the curd to prevent a skin. Refrigerate for at least 1 hour.