Celery Free Lime Curd

Total time1 hr 25 min

Prep time10 min

Cook time15 min

4.5

(16)

Bright, tangy, and impossibly silky, this lime curd is the kind of condiment that makes everything it touches taste more special. The double hit of fresh zest and juice gives it a bold citrus punch that's balanced beautifully by rich butter and just enough sugar to round out the edges. It's made entirely from scratch using a classic double-boiler method, which gently cooks the eggs to a safe 170°F without scrambling them — the result is a smooth, glossy curd with serious depth of flavor. Straining the finished curd through a fine-mesh sieve ensures a perfectly clean, velvety texture every single time. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or honestly just eat it by the spoonful — no judgment here. The ingredient list is refreshingly short and naturally free from anything that could cause concern for those avoiding certain vegetables or plant-based allergens, making it a worry-free treat to share. Once you've made homemade curd, the jarred stuff at the store simply won't cut it anymore.

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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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