Chestnut 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 before it even makes it to the fridge. It gets its gorgeous texture from a double-boiler method that gently cooks the eggs and yolks to a safe 170°F, building a luscious, thick consistency without any risk of scrambling. Fresh lime zest and juice do all the heavy lifting here, delivering a punchy citrus flavor that store-bought versions simply can't match. Butter whisked in cube by cube at the end gives the curd that glossy, melt-on-your-tongue richness that makes it so addictive. Straining the finished curd through a fine-mesh sieve ensures every last bit is perfectly smooth — no stray zest, no lumps, just pure velvet. Spread it on scones, swirl it into yogurt, layer it in a tart, or honestly just eat it with a spoon — there are no wrong answers here. Every ingredient in this recipe is naturally free from tree nuts of any kind, so you can cook and share it with total confidence.
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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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