Description
This Easy Lime Curd recipe is a vibrant, tangy spread made without eggs or dairy, perfect for those seeking a vegan and dairy-free alternative. It combines fresh lime juice and zest with non-dairy milk, sugar, and vegan butter, cooked gently until thickened, resulting in a creamy, smooth curd that’s delightful on toast, desserts, or as a filling. Simple to make in about 35 minutes, this curd is versatile, refreshing, and lasts well refrigerated or frozen.
Ingredients
Scale
Dry 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)
Wet Ingredients
- 300 ml lime juice (freshly squeezed)
- 110 ml non-dairy milk
Fat
- 50 g vegan butter (stick butter, not margarine)
Instructions
- Prepare: Zest and then juice your limes. Set aside a large mixing bowl and a fine-mesh sieve for later use.
- Flavor the sugar: Add the sugar and lime zest to a saucepan. Rub the zest into the sugar with your fingertips until the sugar crystals start to feel ‘wet’ with lime oils and aroma.
- Whisk in the ingredients: Add the cornstarch to the saucepan and whisk together with the sugar and zest until even. Pour in the fresh lime juice and non-dairy milk, whisking until the mixture is completely smooth and lump-free.
- Cook: Place the saucepan on medium heat (low heat if using gas). Continuously whisk the mixture until it thickens, about 5-7 minutes. Alternate between whisk and rubber spatula to prevent sticking and scorching. When the curd coats the back of the spatula without dripping, remove from heat. Whisk in matcha powder now if using.
- Sift: Place chilled vegan butter into a large mixing bowl. Set a fine-mesh sieve over the bowl and pass the hot lime curd through it, pressing with a spatula if needed to smooth it. Whisk thoroughly until the curd and butter combine smoothly.
- Chill: Cover the curd’s surface tightly with plastic wrap. Let it cool slightly at room temperature for 10-15 minutes, then transfer it to the refrigerator for at least one hour to thicken fully.
- Storage: Store the curd in an airtight jar in the fridge for up to two weeks. It can be kept at room temperature if consumed the same day. To loosen, gently warm over a double boiler. It also freezes well and can be kept frozen for several months; thaw overnight in the fridge before use.
Notes
- Use fresh lime juice and zest for the brightest flavor and vibrant color.
- Lime zest is essential to infuse natural oils enhancing the lime flavor.
- Non-dairy milk options like almond, soy, or oat milk work well to keep the recipe dairy-free.
- Organic sugar is preferred for the cleanest taste, especially if available in your region.
- Matcha powder adds a subtle green hue and an earthy note but is optional.
- Use vegan stick butter, not margarine, for the best texture and flavor in the curd.
- Continuous whisking during cooking prevents lumps and scorching on the pan.
- Plastic wrap should touch the surface of the curd to prevent a skin from forming.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: Western
Keywords: lime curd, eggless lime curd, dairy-free lime curd, vegan lime curd, lime spread, easy lime curd, homemade lime curd, vegan butter lime curd
