Gut Friendly Lime Curd

Total time1 hr 25 min

Prep time10 min

Cook time15 min

4.5

(16)

Bright, tangy, and silky smooth, 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 vivid citrus punch that's balanced beautifully by the richness of butter and eggs — no artificial flavors, no mystery additives, just clean, whole ingredients you can actually recognize. For anyone keeping a close eye on what goes into their food, that simplicity is a genuine relief. The slow double-boiler method and careful straining mean you end up with a perfectly smooth, lump-free curd that's as elegant as anything you'd find in a specialty shop. Spread it on toast, swirl it into yogurt, or spoon it over a bowl of oats for a little something that feels indulgent without derailing your intentions. The process is gentle and controlled, which keeps the eggs fully cooked and the texture luxuriously thick without any harsh cooking. Once it's chilled and set, you'll want to keep a jar of this in the fridge at all times.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!