Cranberry Lime Curd Recipe

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When I was visiting a friend in California, she made this fruity curd for brunch. It was so tasty and refreshing that I brought the recipe home with me.—Billie Schneider, Tarkio, Missouri
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 24 servings


  • 1 can (14 ounces) whole-berry cranberry sauce
  • 4 eggs
  • 1/2 cup lime juice
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 2 teaspoons grated lime peel

Nutritional Facts

2 tablespoon: 90 calories, 5g fat (3g saturated fat), 45mg cholesterol, 43mg sodium, 12g carbohydrate (9g sugars, 0 fiber), 1g protein.


  1. In a blender, combine the cranberry sauce, eggs, lime juice, sugar and butter; cover and process until smooth. Transfer to a large saucepan. Cook and stir over low heat until mixture is thickened and reaches 160°.
  2. Strain and discard pulp. Stir in the lime peel. Transfer to a storage container; cover and refrigerate for up to 1 week. Yield: 3 cups.
Originally published as Cranberry Lime Curd in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p95

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gaylene2 User ID: 3368539 172247
Reviewed Aug. 3, 2014

"We had tried ZESTY LEMON CURD from Taste of Home with our short bread and loved it. So we decided to try this. It was really yummy! My family is HOOKED on curd and short bread! We used about 5 - 6 fresh limes for the half of a cup of lime juice."

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