Lactose Free 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 — think toast, tarts, yogurt, or a spoon straight from the jar. The ingredient list is short and honest: fresh lime zest and juice, sugar, eggs, and butter, with no cream, no milk, and no hidden dairy fillers to worry about. Butter does contain trace milk proteins, but for most people managing lactose intolerance rather than a full dairy allergy, it's well tolerated, and the small amount used here is whisked in gradually just to build that gorgeous, glossy texture. The double-boiler method keeps the heat gentle and controlled, so the eggs cook through safely without scrambling, and straining the finished curd gives it that impossibly smooth, restaurant-quality consistency. The result is intensely citrusy with a rich, velvety body that sets up beautifully in the fridge. Once you've made your own, the jarred stuff at the store will never quite cut it again.

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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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