Brazil Nut 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's built entirely from pantry and refrigerator staples — fresh lime zest, lime juice, eggs, sugar, butter, and a pinch of salt — so there's no guesswork about hidden allergens or cross-contaminated ingredients sneaking in. The double-boiler method keeps the heat gentle and controlled, letting the eggs cook slowly into a lush, spoonable curd rather than scrambling. Whisking in cold butter cubes at the end gives it that glossy, restaurant-quality finish that store-bought versions never quite nail. Straining the finished curd through a fine-mesh sieve removes any stray zest or cooked egg bits, leaving you with something perfectly smooth and vibrant. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or honestly just eat it with a spoon — it earns its place in the fridge every single time.

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