Citric Acid 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 delivers everything you want from a citrus spread — without any of the additives or preservatives that make store-bought versions a minefield for those avoiding citric acid as an ingredient. The flavor comes entirely from fresh lime juice and zest, so you know exactly what's going into every spoonful. Eggs and butter give it that lush, velvety texture that sets up beautifully in the fridge, making it feel far more indulgent than the short ingredient list suggests. The double-boiler method keeps the heat gentle and controlled, so the eggs cook through safely without scrambling, and straining the finished curd through a fine-mesh sieve gives it that perfectly smooth, glossy finish. Spread it on toast, swirl it into yogurt, spoon it over a simple cake, or eat it straight from the jar — no judgment here. It keeps well in the fridge and is one of those recipes that genuinely tastes like it came from a fancy bakery, made entirely from scratch in your own kitchen.

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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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