I had a bunch of limes in the kitchen so I decided to put them to good use and make some lime curd. It’s pretty much the same recipe as my lemon curd, but just using limes instead. The colour came out the same as lemon curd and I really wanted to get a soft green colour to resemble the colour of limes. I never use any of those nasty food colourings, so to get the lovely green, I added some spirulina. Don’t fret though! If you can’t stand the taste of spirulina, a little bit goes a long way! I only used half a teaspoon in this recipe and I couldn’t taste the spirulina. I added it at the end after the curd cooled and mixed it in very well. There will still be flecks of spirulina showing, but that’s ok.


I don’t like curd too sweet; I find that the amount of honey in my recipe below is enough and imparts a strong, tart flavour that I prefer. Feel free to adjust the sweetness at the beginning of the cooking process.


Although I used butter, if you’re avoiding dairy, you can use coconut oil instead (you’ll have a coconut-flavoured lime curd).


Lime curd can be served with organic yoghurt, coconut yoghurt, coconut ice-cream, as a topping for a nut-based cheesecake or a home-made healthy slab cake. Yes, it’s yummy eaten on its own too!





Lime Curd


Makes approx 1 cup.


(Refined sugar free, adjustments given for dairy free.)



3 eggs

3 tbsp organic raw honey

Zest of 3 organic limes (optional)

50g unsalted butter (or cold-pressed, unrefined coconut oil – solid is fine)

½ cup lime juice

½ tsp spirulina powder



In a small saucepan, whisk the eggs, raw honey and lime zest.


Place saucepan over a low-medium heat (not too high or you’ll end up with scrambled eggs!). Continue to whisk until well combined.


Add butter (or coconut oil) and stir continuously until melted.


Add lime juice and stir continuously until the mixture slightly thickens (this part usually takes approx 5 minutes). Remove from heat and stir for another minute. Allow to cool uncovered. Mixture will thicken further as it cools.


Once cooled, add the spirulina and stir well until fully combined. There will still be some green flecks of spirulina, but that’s ok. Store the curd covered in the fridge for up to a week (if it lasts that long!).

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