Breastfeeding Friendly Lime Curd

Total time1 hr 25 min

Prep time10 min

Cook time15 min

4.5

(16)

Bright, tangy, and silky smooth, this lime curd is the kind of homemade treat that feels indulgent without requiring a lot of fuss. The combination of fresh lime zest, lime juice, eggs, and butter creates a lusciously thick spread that's deeply flavorful and made entirely from whole, recognizable ingredients — no additives, no preservatives, nothing you can't pronounce. For anyone paying close attention to what goes into their body right now, that kind of ingredient transparency genuinely matters. The double-egg base (whole eggs plus extra yolks) gives the curd its rich, velvety texture, and the recipe takes the extra step of cooking it to 170°F to ensure the eggs are fully safe — a detail that's easy to overlook but really important. Whisking in cold butter at the end gives it that glossy, spoonable consistency that makes it irresistible on toast, stirred into yogurt, or spooned over fresh fruit. Straining the finished curd keeps the texture perfectly smooth, and the make-ahead nature means you can prep a jar and keep it in the fridge ready to go whenever a craving hits.

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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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