Honey 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 directly from the jar. It gets its bold citrus punch from both fresh lime juice and zest, while granulated sugar and rich butter round everything out into a luscious, glossy spread. Many store-bought curds and fruit-based condiments sneak in honey or other sweeteners, so making your own from scratch means you know exactly what's in every spoonful. The double-egg method — whole eggs plus extra yolks — gives the curd a beautifully thick, velvety texture that sets up perfectly after chilling. Cooking it low and slow over a double boiler and straining it through a fine-mesh sieve ensures a smooth, clean finish with no rubbery bits. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or just eat it with a spoon — honestly, no judgment here.

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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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