Low FODMAP 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 condiment that makes everything it touches taste more special. Every ingredient here — fresh lime juice, lime zest, eggs, sugar, and butter — is naturally free from the high-FODMAP culprits that make so many store-bought curds and fruit spreads off-limits. There are no hidden additives, no fruit juice concentrates, and no sneaky ingredients to decode on a label. The double-boiler method gently cooks the eggs to a safe 170°F while building that glossy, spoonable texture that sets up beautifully in the fridge. Straining the finished curd removes any stray zest and gives it that smooth, professional finish you'd expect from a specialty shop. Spread it on low-FODMAP toast, swirl it into yogurt, or spoon it straight from the jar — it's versatile enough to earn a permanent spot in your refrigerator door.

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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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