Macadamia 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 condiment that makes everything it touches taste more special. It starts with a generous amount of fresh lime zest and juice, so the citrus flavor is bold and real — none of that muted, artificial quality you get from store-bought versions. The double hit of whole eggs and egg yolks gives the curd a rich, custardy body, while the butter is whisked in gradually at the end for that glossy, spoonable finish. Cooking it low and slow over a double boiler and straining it through a fine-mesh sieve ensures a perfectly smooth texture with no lumps or cooked egg bits. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — just citrus, eggs, sugar, and butter doing exactly what they're supposed to do. Spread it on toast, swirl it into yogurt, spoon it over pavlova, or eat it straight from the jar — 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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