Description

This Easy Lime Curd recipe is a vibrant, eggless, and dairy-free spread bursting with fresh lime flavor. Perfect for those seeking a vegan or dairy-free alternative to traditional curds, it’s smooth, tangy, and sweetened just right, making it ideal for spreading on toast, filling cakes, or dolloping on desserts. Made with simple ingredients and cooked gently on the stovetop, this lime curd is quick to prepare and can be stored in the refrigerator or freezer.

Ingredients

Scale

Lime Mixture

300 ml freshly squeezed lime juice
2 tablespoons lime zest
180 g granulated sugar (organic if preferred)
40 g cornstarch (or ground arrowroot starch)

Other Ingredients

110 ml non-dairy milk
¼ teaspoon matcha powder (sifted, optional)
50 g vegan stick butter (not margarine, cold)

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Instructions

Prepare: Zest and then juice your limes carefully to extract about 300 ml of fresh juice. Set aside a large mixing bowl and a fine-mesh sieve for sifting the curd later.
Flavor the sugar: In a saucepan, combine the granulated sugar and lime zest. Use your fingertips to rub the zest into the sugar until the sugar crystals feel slightly wet and fragrant.
Whisk in the ingredients: Add the cornstarch to the saucepan and whisk thoroughly to incorporate it evenly with the sugar and zest. Pour in the freshly squeezed lime juice and non-dairy milk, whisking continuously until the mixture is completely smooth without any lumps.
Cook: Place the saucepan over medium heat (use low heat if on a gas stove). Continuously whisk the mixture while cooking to prevent sticking, switching between a rubber spatula and the whisk as needed. Cook for about 5 to 7 minutes until the curd thickens enough to coat the back of the spatula and hold without running off. Remove from heat and if using, whisk in the sifted matcha powder for a subtle earthy flavor and color.
Sift: Put the cold vegan butter into the large mixing bowl. Set the fine-mesh sieve over it and pour the hot lime curd through the sieve, using a spatula to push it through if necessary. Whisk the curd into the butter until the mixture is smooth and well blended.
Chill: Cover the surface of the curd with plastic wrap directly touching it to prevent skin formation. Let it cool at room temperature for 10 to 15 minutes, then transfer it to the refrigerator for at least one hour to thicken further.
Storage: Store the lime curd in an airtight jar in the refrigerator where it will keep for at least two weeks. For same-day use, it can be kept at room temperature in a sealed container. To loosen the curd before use, gently warm it over a double boiler. The curd also freezes well; store in a covered container and thaw overnight in the fridge before using.

Notes

Use freshly squeezed lime juice for the best tang and freshness in flavor.
Lime zest intensifies the citrus aroma; ensure to only zest the green outer layer, avoiding the bitter white pith.
Non-dairy milk options include almond, soy, oat, or coconut milk depending on preference.
Organic sugar is recommended for a cleaner flavor and ethical sourcing.
Matcha powder is optional but adds a beautiful green color and unique taste to the curd.
Use cold vegan stick butter rather than margarine for the ideal creamy texture.
If arrowroot starch is used instead of cornstarch, it provides a similar thickening effect and a glossy finish.
Whisking continuously during cooking is essential to avoid lumps and prevent burning.

Prep Time: 10 minutes
Cook Time: 7 minutes
Category: Condiment
Method: Stovetop
Cuisine: American