How to make Cherry-Lime Curd

If you ever wonder what you should make with fresh cherries, this recipe is for you! Fresh Cherry Lime Curd, so easy and delicious and great spread over the cake, added to the top of cookies or spread between the layers of cake. Irresistible.   

Cherry Lime Curd Recipe @createdbydiane.jpg

Hurry……and go get some cherries

this cherry lime curd is AMAZING!

It’s deliciously creamy and a little tangy but sweet all at the same time,

and you will want to eat it right off the spoon!

It’s perfect with scones and I’ll be sharing my new favorite scone with you very soon.

This cherry lime curd is great on ice cream if you can manage not to devour the whole jar before you have time to grab an ice cream scoop and dish!

It’s also wonderful on pancakes, waffles, muffins, and on plain yogurt.

simple cream scones

Be sure to give these Cream Scones a try!

fruit curd recipes from


try my other fruit curd recipes:



Cherry Lime Curd @createdbydiane.jpg

ok, there is a hint of the scone I made to go with the cherry lime curd….ok, I’ll start writing the recipe for that one now!

…Here it is Fresh Cherry Scone Recipe


More fruit spread recipes



How to make Cherry-Lime Curd


  • 1 cup fresh cherries pitted and cut in half
  • 1/2 cup sugar
  • 1/2 lime juiced
  • 3 egg yolks
  • 4 tablespoons butter


  • In a saucepan combine lime juice, cherries, and sugar on medium to medium-high heat and bring to a boil for 2 minutes
  • strain mixture through a fine strainer and press down on the cherries until only the skin is left in the strainer
  • whisk egg yolks and slowly add the cherry mixture to it whisking continually until all incorporated, return mixture to heat and melt in the butter while whisking until it thickens (coats back of a spoon)
  • remove from heat and let cool



  1. Hi there–is that juice of 1/2 lime, or is the word “cup” missing? Thanks so much–can’t wait to try this!!

  2. The instructions say to add the sugar when cooking the lime juice and cherries, then it says to add sugar slowly with egg yolks…do you add 1/2 the sugar first then the rest later??


    1. I think the wording I wrote is confusing, I meant to say add the “sugar and cherry mixture” to the egg yolks, not add more sugar. I will adjust the wording to say cherry mixture. I hope that is more clear.

  3. Is this something I could make and put into jars to keep as freezer preserves? Would be nervous because of the egg yolks…

    1. I haven’t frozen it, but you can certainly give it a try. I did a quick google search and it appears that people do freeze curd with good results.

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