Carrageenan 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 gets its luscious texture entirely from eggs, butter, and the natural pectin in fresh lime juice — no stabilizers, thickeners, or additives of any kind. That matters because many store-bought curds and fruit spreads sneak in gelling agents that can be hard to spot on a label, making homemade the far safer and more satisfying choice. The double hit of lime zest and fresh juice gives it a bold, aromatic punch that bottled versions simply can't match. Cooking the mixture over a gentle double boiler and whisking constantly is what creates that smooth, glossy consistency without scrambling the eggs. Straining the finished curd through a fine-mesh sieve removes any stray zest or cooked egg bits, leaving you with something perfectly clean and velvety. Spread it on scones, swirl it into yogurt, or layer it into a tart — this recipe is a small-batch staple worth keeping in your fridge at all times.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!