Almond Free Lime Curd
Bright, tangy, and impossibly silky, this lime curd is the kind of thing you'll want to spoon straight from the jar. It gets its gorgeous texture from a double-boiler method that gently cooks the eggs and yolks to a safe 170°F without scrambling them, resulting in a curd that's thick, smooth, and deeply flavored. Fresh lime zest and juice do all the heavy lifting here, delivering that punchy citrus hit that makes this spread so addictive. Unsalted butter whisked in cube by cube at the end gives it a lush, glossy finish that store-bought versions simply can't match. The whole recipe relies on pantry staples — eggs, sugar, butter, and fresh limes — so there's nothing hidden to worry about for anyone avoiding tree nuts. Strain it through a fine-mesh sieve for that perfectly velvety consistency, then slather it on toast, swirl it into yogurt, or use it as a tart filling. Once you've made your own, going back to the jarred stuff is genuinely hard to do.
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Learn more →Ingredients
8 servings
- 1 tbsp lime zest (from about 3 limes)
- ½ cup fresh lime juice (from about 4–5 limes)
- ¾ cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ¼ tsp fine salt
- 6 tbsp unsalted butter, cut into ½-inch cubes
Instructions
- 1
Whisk together the lime zest, lime juice, sugar, whole eggs, egg yolks, and salt in a heatproof bowl until the sugar is mostly dissolved and the mixture is smooth.
- 2
Set the bowl over a medium saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the curd thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line, and the mixture reaches 170°F (77°C) on an instant-read thermometer, about 10–12 minutes. Reaching 170°F (77°C) ensures the eggs are fully cooked and the curd is food-safe.
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