Beef Free Lime Curd
Bright, tangy, and impossibly silky, this lime curd is the kind of condiment that makes everything it touches taste more special. 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 — patience with the whisk is the real secret here. Fresh lime zest and juice do all the heavy lifting on flavor, giving you that punchy citrus hit balanced by just enough sugar and a generous finish of cold butter whisked in cube by cube. Straining the finished curd through a fine-mesh sieve keeps it perfectly smooth, so every spoonful is glossy and clean. Spread it on toast, swirl it into yogurt, dollop it onto tarts, or eat it straight from the jar — no judgment. It's naturally free from any meat-based ingredients, so the whole thing comes together with pantry staples and a little stovetop attention. Once it's chilled and set, you'll wonder how you ever lived without a jar of this in the fridge.
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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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