Photo of Homemade lime curd with butter cookies and cream by WW

Homemade lime curd with butter cookies and cream

Total Time
18 min
8 min
10 min
Mouth-puckering lime curd is deliciously balanced with buttery shortbread cookies and whipped topping in this easy, semi-homemade dessert that’s ready in less than 20 minutes. They’re pretty enough to prepare for your next party or potluck gathering if you’d like to share a cookie that’s a little fancier. You can sprinkle each cookie with a little bit of lime zest for an even prettier presentation. You can swap lemons for the limes, if you like, or try bitter oranges such as Seville or Bergamot. If you have any extra lime curd, spread it on toast, add it to yogurt, or serve it with crackers.


Unsalted butter

2 Tbsp, softened

Powdered sugar (confectioner's)

¾ cup(s)

Lime zest

1½ tsp, finely minced


2 large egg(s)

Fresh lime juice


Shortbread cookie 5/8 in. square

36 cookie(s), commercially prepared (about 10 oz total)

Light aerosol whipped cream

¾ cup(s)


  1. In a medium mixing bowl, using an electric mixer, beat butter and sugar until light; add zest. Next, add one egg at a time, beating after each addition; add lime juice (mixture will be lumpy).
  2. Pour mixture into a medium saucepan; cook over low heat, stirring constantly, until lime mixture thickens like a pudding, about 10 minutes. Remove from heat and allow to cool.
  3. Spread a heaping teaspoon of lime curd onto each cookie. Before serving, top each with a teaspoon of whipped topping. Yields 1 cookie per serving.