Cashew Free Lime Curd
Bright, tangy, and impossibly silky, this lime curd is the kind of condiment that makes everything it touches taste more special. The ingredient list is refreshingly short — just citrus, eggs, sugar, butter, and salt — so there's no hunting through labels or worrying about hidden nut derivatives sneaking into your jar. The double-citrus punch from both zest and fresh juice gives it a vivid, floral tartness that store-bought versions simply can't match. Cooking it low and slow over a double boiler and whisking in cold butter cubes at the end is what creates that luxuriously smooth, glossy texture. Straining the finished curd through a fine-mesh sieve removes any stray bits of zest or cooked egg, leaving you with something that looks and tastes genuinely professional. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or eat it straight off the spoon — no judgment here.
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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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