Mustard 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 wholesome kitchen staples — fresh citrus, eggs, sugar, butter, and salt — so there's absolutely nothing hidden or surprising in the ingredient list. For anyone navigating a mustard sensitivity, that simplicity is genuinely refreshing, since so many store-bought curds and fruit spreads can carry unexpected additives or shared-facility risks. The double-boiler method keeps the eggs cooking gently and evenly, resulting in a smooth, glossy curd that sets up beautifully without any graininess. Straining the finished curd through a fine-mesh sieve gives it that luxuriously clean texture you'd expect from a high-end patisserie. Spread it on toast, swirl it into yogurt, spoon it over a tart shell, or eat it straight from the jar — no judgment here.
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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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