Cinnamon Free Lime Curd

Bright, tangy, and impossibly silky, this lime curd is the kind of condiment that makes everything it touches taste more alive. It's built entirely from fresh citrus, eggs, sugar, and butter — nothing more — so anyone navigating spice sensitivities can dig in without a second thought. The double-citrus punch of both zest and juice gives it a bold, aromatic depth that feels anything but plain or restricted. 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 you'd expect from a professional pastry kitchen. Straining the finished curd through a fine-mesh sieve removes any stray zest or cooked egg bits, leaving behind something almost impossibly clean and velvety. Spread it on toast, swirl it into yogurt, spoon it over a tart shell, or eat it straight from the jar — no judgment here. Once you've made your own, the jarred stuff at the store will never quite cut it again.

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