Legume Free Lime Curd
Bright, tangy, and impossibly silky, this lime curd is the kind of condiment that makes everything it touches taste more special. The ingredient list is refreshingly short — just citrus, eggs, sugar, butter, and salt — which means there's nothing hidden to worry about for anyone avoiding legumes. That simplicity is actually what makes it so good: every element earns its place, and the result is a glossy, intensely flavored curd with real depth. Cooking it low and slow over a double boiler and whisking in cold butter cubes at the end gives it that luxurious, spoonable texture that store-bought versions never quite nail. Straining it through a fine-mesh sieve removes any stray zest or cooked egg bits, leaving you with something perfectly smooth and jewel-bright. Spread it on toast, swirl it into yogurt, dollop it onto a pavlova, or eat it straight from the jar — no judgment here.
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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.
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