Vegan Lime Curd

Lime is to me as chocolate is to most people, so I really feel excited to share this recipe with you! What is more tart, tangy, and refreshing than fresh lime?

– Linda Nelson

Vegan Lime Curd


1 cup lime juice (please use fresh squeezed juice; it makes a huge difference!)
2 cups organic/vegan granulated sugar
zest of two or three limes
1/2 cup vegan butter
1/2 cup cornstarch mixed with 3/4 cup warm water (please mix very well so there are no lumps)


Mix the lime juice and the sugar in a pot, and stir constantly as it comes to a boil over medium-high heat. Reduce the heat as soon
as boiling starts to medium, add the zest and butter, and stir as the butter melts.

Slowly stir in the cornstarch and water mixture, and stir until the mixture thickens. When it reaches the point where it thickly coats the spoon, you’re done.

I canned mine, but there is no need to do so. This will make 24 ounces so you may want to give some to a friend. Refrigerate your curd, and use up in a week or ten days.

I use lime curd inside cupcakes, on waffles, toast, pound cake, or ice cream. Sometimes I just eat it straight from a jar with a spoon! Death by lime, anyone?

Our cat Nandi wonders whether I’ve made this curd for him.



  1. I have just made this and it is incredibly good. Never made line curd before and it was so simple. Thank you.

  2. I am not vegan, but ran out of eggs and wanted to make a lime curd for a coconut/lime cake I am test baking today. This curd is phenomenal!! I can’t stop sneaking tastes! I halved the recipe and it so good!!

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