Name: Easy Vegan Lime Curd (Eggless, Dairy-Free) Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 35 min
Cuisine: Western
Ingredients: 180 g granulated sugar (organic if US based); 2 tablespoons lime zest; 40 g cornstarch (or ground arrowroot starch); ¼ teaspoon matcha powder (sifted, optional); 300 ml lime juice (freshly squeezed); 110 ml non-dairy milk; 50 g vegan butter (stick butter, not margarine)

Jump to Recipe

Introduction

This easy lime curd is a bright and tangy spread that’s both eggless and dairy-free, perfect for those seeking a fresh twist on traditional curd. With vibrant lime flavor and a smooth, creamy texture, it’s ideal for desserts, toast, or as a tasty filling.

Ingredients

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

110 ml non-dairy milk
180 g granulated sugar

40 g cornstarch (or ground arrowroot starch)
¼ teaspoon matcha powder (sifted, optional)

50 g vegan butter (stick butter, not margarine)

Instructions

Step 1: Zest and juice the limes. Set aside a large mixing bowl and a fine-mesh sieve for later.
Step 2: Place the sugar and lime zest in a saucepan. Rub the zest into the sugar with your fingertips until the sugar feels slightly wet and fragrant.

Step 3: Whisk the cornstarch into the sugar mixture until even. Pour in the lime juice and non-dairy milk, whisking until smooth and lump-free.
Step 4: Cook over medium heat (or low if using gas), whisking constantly until the mixture thickens, about 5-7 minutes. Use both a whisk and rubber spatula to prevent sticking. When thick enough to coat the back of the spatula, remove from heat and stir in matcha powder if using.
Step 5: Place the cold vegan butter in the large mixing bowl. Strain the hot curd through the fine-mesh sieve into the bowl, using a spatula to press it through if needed. Whisk together until fully combined and smooth.

Step 6: Cover the surface with plastic wrap and let it cool slightly for 10-15 minutes. Then refrigerate for at least one hour; it will thicken as it chills.
Step 7: Use immediately in recipes or transfer to an airtight jar and store in the fridge.

Tips & Variations

Use freshly squeezed lime juice and zest for the best bright flavor; bottled juice won’t yield the same freshness.

Substitute vegan stick butter with coconut oil for a dairy-free alternative, but expect a slightly different texture.
Adding matcha powder enhances color and adds a subtle earthy note, but it’s optional.
Whisking continuously during cooking helps prevent lumps and scorching.

Storage

Store the lime curd in an airtight jar in the refrigerator for up to two weeks. If using on the same day, it can sit at room temperature in a sealed container. To loosen the curd before use, gently warm it over a double boiler. It also freezes well; keep it in a covered container for several months and thaw it overnight in the refrigerator.

How to Serve

The image shows a glass jar filled with smooth, creamy yellow lime curd. A silver spoon is dipped into the jar, lifting a rounded scoop of the thick curd that has a glossy, custard-like texture. Around the jar, several fresh green limes are placed on a white marbled surface, some whole and some cut in halves or slices, adding a fresh and bright green contrast to the yellow curd. The focus is close-up on the jar and spoon, showing the rich texture clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice instead of lime juice?

Yes, lemon juice can be used as a substitute, but it will create a lemon curd with a slightly different flavor profile. Adjust zest accordingly for balanced taste.

Is it necessary to use cornstarch, or can I use another thickener?

Cornstarch or arrowroot starch are ideal for thickening this curd smoothly. Other thickeners may alter texture or require different cooking times, so stick to these for best results.