Lime Curd

Sophie Grigson's lip-smacking lime curd is the tops on toast and makes a fabulous filling for all manner of things
By Sophie Grigson
Lime Curd
  • Rating:
  • Serves: 4-6
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • finely grated zest and juice of 3 limes
  • 225 g caster sugar
  • 150 g unsalted butter
  • 2 large eggs
  • 2 egg yolks


1. Put the zest, juice, sugar and butter into a bowl and set the bowl over a pan of barely simmering water, making sure that the base of the bowl does not touch the water.

2. Stir until the butter and sugar have dissolved. Beat the eggs together lightly, and sieve into the lime mixture. Stir continuously, until the mixture has thickened enough to coat the back of a spoon; the curd will thicken further on cooling.

3. Pour into a clean bowl and leave to cool. Store in sterilised screw top jars in the refrigerator.

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