Lupin Free Lime Curd
Bright, tangy, and impossibly silky, this lime curd is the kind of condiment that makes everything it touches taste more special. It comes together with just a handful of clean, straightforward ingredients — fresh citrus, eggs, sugar, butter, and salt — so there's no need to scan labels or second-guess what's hiding in a store-bought version. Lupin flour and lupin-derived ingredients have quietly crept into a surprising number of packaged spreads and baked goods, making homemade the smartest move for anyone keeping a close eye on their diet. The double-citrus punch of zest and fresh juice gives this curd a vivid, almost floral tartness that's perfectly balanced by the richness of butter and egg yolks. Cooking it low and slow over a double boiler and straining it through a fine-mesh sieve guarantees a texture that's luxuriously smooth — no graininess, no lumps. Spread it on toast, swirl it into yogurt, spoon it over pavlova, or eat it straight from the jar with absolutely zero regrets.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!