Description

This easy Lime Curd recipe is a delightful, tangy spread that’s both eggless and dairy-free, making it perfect for those with dietary restrictions. Prepared with freshly squeezed lime juice, non-dairy milk, and vegan butter, this curd offers a smooth, creamy texture and vibrant citrus flavor. It’s quick to make on the stovetop and ideal for spreading on toast, stirring into desserts, or using as a flavorful filling.

Ingredients

Scale

Citrus Ingredients

300 ml lime juice (freshly squeezed)
2 tablespoons lime zest

Wet Ingredients

110 ml non-dairy milk (such as almond or soy milk)
50 g vegan butter (stick butter, not margarine)

Dry Ingredients

180 g granulated sugar (organic if available)
40 g cornstarch (or ground arrowroot starch)
¼ teaspoon matcha powder (sifted, optional)

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Instructions

Prepare: Zest and juice your limes, then set aside a large mixing bowl and a fine-mesh sieve for use later in the process.
Flavor the sugar: Place the sugar and lime zest in a saucepan. Use your fingertips to rub the zest into the sugar until the sugar crystals feel slightly wet and fragrant, enhancing the citrus flavor throughout the curd.
Whisk in the ingredients: Add the cornstarch to the saucepan and whisk to combine evenly with the sugar and zest. Then pour in the freshly squeezed lime juice and the non-dairy milk. Whisk thoroughly until the mixture is completely smooth with no visible lumps.
Cook: Heat the mixture over medium heat (low if using a gas stove), whisking constantly. This usually takes about 5-7 minutes. Alternate between using a rubber spatula and a whisk to prevent the mixture from sticking to the pan. When the curd has thickened enough to coat the back of the spatula and doesn’t run off easily, remove it from the heat. If using, whisk in the sifted matcha powder now for a subtle earthy note and light green hue.
Sift: Place the cold vegan butter in the large mixing bowl and position the fine-mesh sieve on top. Pour the hot curd through the sieve, using a spatula to gently press it through. Whisk the strained curd into the butter until smooth and fully combined.
Chill: Cover the surface of the curd with plastic wrap to prevent a skin from forming. Let it cool slightly for 10-15 minutes at room temperature, then transfer to the refrigerator for at least one hour. The curd will further thicken as it chills.
Storage: Once chilled, use the lime curd immediately as a spread or dessert component, or transfer it to an airtight jar and refrigerate. It will keep for at least 2 weeks in the fridge. For a looser consistency, gently warm it over a double boiler before serving. It also freezes well for several months; thaw overnight in the refrigerator when needed.

Notes

Use freshly squeezed lime juice and zest for the best flavor and vibrant color.
Organic sugar is preferred for a cleaner taste but is optional.
Non-dairy milk options like almond, soy, or oat milk work well in this recipe.
Arrowroot starch can be substituted for cornstarch if preferred.
Matcha powder is optional and adds a subtle green tint and mild earthy flavor.
Use vegan stick butter (not margarine) to achieve the best texture and flavor.
When cooking, stir continuously to avoid lumps and prevent burning on the pan’s bottom.
The curd thickens as it cools—don’t worry if it seems slightly loose when hot.
Store in an airtight container to maintain freshness and prevent odors from the fridge affecting it.