MSG Free Lime Curd
Bright, tangy, and impossibly silky, this lime curd is the kind of thing you'll want to spoon straight from the jar. It gets its bold citrus punch from both fresh lime zest and juice, so every bite is layered with real, vibrant flavor — no shortcuts, no additives. Store-bought curds often sneak in preservatives or flavor enhancers you'd rather avoid, but this one is built entirely from whole ingredients you can see and trust: eggs, butter, sugar, salt, and plenty of lime. The double-boiler method keeps the heat gentle and controlled, coaxing the eggs and butter into a lush, glossy curd without any risk of scrambling. Straining it at the end gives you that perfectly smooth, restaurant-worthy texture. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or honestly just eat it with a spoon — it earns its place in the fridge every single time.
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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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