Ginger 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 is the kind of condiment that makes everything it touches taste more special. The double hit of fresh lime zest and juice gives it a bold citrus punch that's balanced beautifully by rich butter and just enough sugar. For anyone avoiding ginger — which sneaks into a surprising number of store-bought curds and citrus-flavored spreads — this recipe is a clean, straightforward win with zero hidden spices. Every ingredient is exactly what it says it is, and the double-egg method (whole eggs plus extra yolks) is what gives the curd that luxuriously thick, glossy texture. Cooking it low and slow over a double boiler and whisking constantly ensures a smooth, lump-free result that sets up perfectly in the fridge. Strain it through a fine-mesh sieve for that ultra-velvety finish, and you've got a jar of sunshine ready to spoon over yogurt, swirl into whipped cream, or spread generously on scones.

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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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