Last week I made some delicious lime macarons, and the real star of the show was the lime curd filling!

It was deliciously tart and rich, and the perfect consistency to fill any dessert.

The macaron recipe was pretty detailed, so I wanted to make a post sharing just the recipe for the lime curd filling.

I also hope this encourages people to get creative and pair this filling with their favorite cake and cupcake recipes.

This filling would be incredible with my vanilla layer cake recipe or with my raspberry cupcake recipe. The options are limitless!!

How Much Lime Curd Does This Recipe Make?

This recipe makes a little over 1 cup of lime curd.

This is enough to fill a dozen cupcakes (using a rounded Tablespoon per cupcake), 48 macarons (1 tsp per macaron), or an 8-inch layer cake with 3 layers (1/2 cup between each layer).

This recipe can easily be halved or doubled as needed, just be sure to adjust the cook time as needed.

My Secret Ingredient – Key Limes

This lime curd recipe tastes great when it’s made with regular limes, but it tastes even better when you use key limes!

Key limes are smaller than regular limes and their juice tastes tarter and has floral notes. This gives the lime curd more depth of flavor and makes it truly irresistible.

It can be hard to find key limes in certain places, but don’t worry! You can use bottled key lime juice which is much more widely available.

I’m usually against using bottle fruit juice, but this stuff is great and tastes just as good as fresh lime juice in this recipe.

Lime Curd Ingredients and Substitutions:

• Egg Yolks – I always have leftover egg yolks from making macarons, so I like to use egg yolks in this recipe! If you don’t have any on hand, you can use 2 whole eggs. The mixture will turn out slightly thicker, but it will still taste great.
• Granulated Sugar – This recipe turns out best with granulated sugar. You can use less processed sugar if you want, but the consistency might not be as smooth.
• Lime Juice – Good lime juice is a must in this recipe. Make sure you use freshly squeezed lime juice or really good, bottled lime juice, like this key lime juice.
• Lime Zest – Fresh lime zest totally makes this recipe. I usually use the zest from 1 large lime or 2 small limes.
• Unsalted Butter – Unsalted butter adds richness and helps balance the tartness lime. If you don’t have unsalted butter, use salted butter, and omit the salt in this recipe.

Making This Recipe in Advance and Storage Tips

This key lime curd filling can be made up to two weeks in advance if stored in an airtight container in the fridge.

I like to keep my lime curd in old jam jars, but small mason jars work great too! Any container with a good lid will work.

It can also be stored in the freezer for up to a month if stored in an airtight container. Transfer the container the fridge the day before you want to eat it to gradually thaw it.

Give the curd a good stir before adding it to your desserts to make it easier to use.

Tips for Making the Best Lime Curd:

• Make this lime curd filling at least a day in advance to let it properly thicken and develop its flavor.
• Use fresh lime juice and zest to pack this recipe with tart, citrus flavor.
• Continuously whisk the lime curd as it cooks over the double boiler. If you don’t, some bits of egg yolk can cook through and give the lime curd a chunky texture.

• If you notice any bits of egg yolk that cooked through, strain the mixture to give it a silky-smooth texture.
• Cook this lime curd for 5-7 minutes, until it thickens and has a consistency similar to the photo below.
• If you want your lime curd to have a green color rather than a yellow color, add a small drop of green gel food coloring once it’s cooked and has thickened.
• Save any leftovers to fill cupcakes, cakes, add to thumbprint cookies, or even to top ice cream!
• Store this lime curd in an airtight container in the fridge and use within 2 weeks of making.

Let Me Know What You Think

If you try this recipe, I’d love to hear what you think! Please leave a comment and rating below.

And don’t forget to tag me @chelsweets and use #chelsweets so I can see your delicious creations!