Fructose Free Lime Curd
Tangy, silky, and impossibly bright, this lime curd is the kind of condiment that makes everything it touches taste more alive. Fresh lime juice and zest do all the heavy lifting here, delivering that sharp citrus punch without any high-fructose corn syrup or fruit-based sweeteners that can sneak into store-bought versions. Granulated sugar keeps things straightforward and fructose-friendly, so you get the sweetness you need without the digestive worry. The double-boiler method — whisking constantly over gently simmering water — coaxes the eggs and butter into a luscious, glossy curd that sets up beautifully in the fridge. Straining it at the end gives you that perfectly smooth, velvety texture you'd expect from a high-end patisserie. Spread it on toast, swirl it into yogurt, or spoon it straight from the jar — it's versatile enough to become a staple in your kitchen rotation.
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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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