Caffeine Free Lime Curd
Bright, tangy, and impossibly silky, this lime curd is the kind of thing you'll want to spoon directly from the jar. It gets its gorgeous texture from a careful double-boiler method — constant whisking over gently simmering water coaxes the eggs and sugar into a luscious, thick custard without any risk of scrambling. The finishing touch of cold butter whisked in cube by cube gives it that glossy, melt-on-your-tongue richness that store-bought versions can never quite replicate. Since every ingredient here is naturally free of stimulants, it's a genuinely worry-free treat you can enjoy any time of day — even as a late-night dessert without second-guessing yourself. Straining the finished curd through a fine-mesh sieve ensures an ultra-smooth result with no stray zest or cooked egg bits in sight. Spread it on toast, swirl it into yogurt, dollop it onto a pavlova, or eat it by the spoonful — honestly, no judgment. Once you've made your own, it's hard to go back.
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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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