Emulsifier 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 a punch of citrus flavor that feels both luxurious and refreshing. What makes it especially worth noting is how clean the ingredient list is — just fresh limes, eggs, sugar, butter, and salt, with absolutely nothing added to help it hold together. The eggs and butter do all the emulsifying work naturally, so there's no need for lecithin, mono- and diglycerides, or any of the stabilizers you'll often find lurking in store-bought curds and spreads. The double-boiler method keeps the heat gentle and controlled, coaxing the eggs into a smooth, thick custard without any risk of scrambling. Whisking in cold butter cubes at the end gives the curd that glossy, spoonable texture that makes it so irresistible on toast, tarts, or straight off the spoon. Straining it through a fine-mesh sieve removes any stray bits of zest or cooked egg, leaving you with a perfectly smooth, jewel-bright result. Once it's chilled and set, you'll have a jar of something genuinely special made entirely from scratch.

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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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