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Lime Curd

Easy, made with whole eggs rather than the usual yolks only.


  • 6 large eggs (or 12 yolks)
  • 1 ½ c cane juice crystals
  • pinch of salt
  • 1 c fresh lime juice (or bottled Key Lime juice)
  • Zest of 2 large or 4 small limes (or Key limes) (optional)
  • 8 tbsp unsalted butter, diced


  1. Place eggs, sugar, salt, juice, and zest in a medium saucepan. Do not put it over the heat yet. Whisk the ingredients together until smooth.

  2. Place over low heat. Stir constantly with a wooden spoon until the mixture thickens, about 4-5 minutes. Turn all the way to low and add the butter. Stir until smooth.

  3. Remove from heat and pour into jar(s). Makes just shy of 4 cups.

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