Capsaicin Free Lime Curd
Bright, tangy, and silky smooth, this lime curd is the kind of condiment that makes everything it touches taste more special. It comes together with just a handful of pantry staples — fresh lime zest and juice, sugar, eggs, butter, and a pinch of salt — so there's nothing hidden or surprising in the ingredient list. For anyone avoiding capsaicin, that simplicity is genuinely reassuring, since store-bought curds and fruit spreads can occasionally include unexpected flavorings or preservatives. The double-boiler method gently cooks the eggs to a safe 170°F while building a luscious, glossy texture that no shortcut can replicate. Whisking in cold butter cubes at the end gives the curd its signature richness and that beautiful, pourable consistency before it sets. Straining it through a fine-mesh sieve leaves you with something impossibly smooth — perfect spread over scones, swirled into yogurt, or spooned straight from the jar.
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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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