Hazelnut 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 thing you'll want to spoon straight from the jar. It gets its gorgeous texture from a double-boiler method that gently cooks the eggs and yolks to a safe 170°F before the butter is whisked in, resulting in a curd that's rich without being heavy. The flavor is intensely citrusy thanks to both fresh lime juice and zest, balanced by just enough sugar and a pinch of salt to round everything out. For anyone navigating nut allergies, store-bought curds and fruit spreads can be a minefield of shared-facility warnings — making this from-scratch version a genuinely stress-free alternative. Every ingredient here is straightforward and easy to verify, so you know exactly what's going into the jar. Spread it on scones, swirl it into yogurt, layer it in a tart, or just eat it with a spoon — no judgment. Once you taste how fresh and vibrant homemade curd can be, the jarred stuff really doesn't stand a chance.

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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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