Description

This Easy Lime Curd is a bright, tangy spread that’s both eggless and dairy-free, making it perfect for vegan and lactose-intolerant diets. With fresh lime juice and zest, combined with non-dairy milk, cornstarch, and vegan butter, it offers a luscious, creamy texture without the need for eggs or dairy. Ideal for spreading on toast, dolloping on desserts, or incorporating into recipes, this curd is simple to prepare with straightforward ingredients.

Ingredients

Scale

Primary Ingredients

300 ml freshly squeezed lime juice
2 tablespoons lime zest
110 ml non-dairy milk (such as almond, soy, or oat milk)
180 g granulated sugar (organic if available)
40 g cornstarch (or ground arrowroot starch)
¼ teaspoon sifted matcha powder (optional)
50 g vegan butter (stick butter, not margarine)

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Instructions

Prepare: Zest and juice your limes fresh. Set aside a large mixing bowl and a fine-mesh sieve for later use.
Flavor the sugar: In a saucepan, combine the sugar and lime zest. Use your fingertips to rub the zest into the sugar until it feels slightly wet and aromatic.
Whisk in the ingredients: Add the cornstarch to the sugar and zest mixture, whisking to combine evenly. Then pour in the lime juice and non-dairy milk, whisking continuously until the mixture is completely smooth and lump-free.
Cook: Place the saucepan over medium heat (or low if using gas) and whisk constantly for 5-7 minutes as the mixture thickens. Alternate between a whisk and rubber spatula to prevent sticking. When the curd thickly coats the back of the spatula without running off, remove from heat and whisk in the optional matcha powder.
Sift: Place the cold vegan butter in the large mixing bowl and position the fine-mesh sieve over it. Pour the curd through the sieve, using a spatula to press it through if needed. Whisk the strained curd into the butter until smooth and homogenous.
Chill: Cover the surface of the curd with plastic wrap directly to prevent a skin from forming. Let it cool at room temperature for 10-15 minutes, then refrigerate for at least one hour to fully thicken before using.
Storage: Store in an airtight jar in the fridge for up to two weeks. It can also be kept at room temperature on the day of use if sealed. For a looser consistency, gently warm over a double boiler. This lime curd freezes well for several months; thaw overnight in the fridge before use.

Notes

Use freshly squeezed lime juice for the best flavor and acidity.
Lime zest intensifies the lime flavor; rub it into sugar to release oils and aromas.
Choice of non-dairy milk impacts flavor slightly; almond or oat milk are mild options.
Organic sugar is preferred but not necessary.
Matcha powder is optional and adds a subtle color and flavor twist.
Use vegan stick butter rather than margarine to achieve a creamy richness and the correct texture.