Mushroom 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 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 that sharp, floral flavor that bottled versions just can't replicate. The double hit of whole eggs and egg yolks gives the curd a rich, velvety body, while the butter whisked in at the end makes it glossy and luscious. For anyone navigating a mushroom-free lifestyle, this recipe is naturally a worry-free choice — every single ingredient is clean and straightforward, with zero hidden fungi to track down on a label. The double-boiler method keeps the heat gentle and controlled, so the eggs cook through safely without scrambling, and straining the finished curd guarantees a perfectly smooth texture. Spread it on toast, swirl it into yogurt, fill a tart shell, or just eat it with a spoon — it's endlessly versatile. Once you've made it from scratch, store-bought will never feel worth it again.

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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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