Bright, tangy, and impossibly silky, this lime curd is the kind of thing you'll want to spoon straight from the jar. It comes together with just a handful of clean, simple ingredients — fresh lime juice and zest, eggs, sugar, butter, and a pinch of salt — making it a naturally smart choice for anyone navigating nickel restrictions. Many store-bought curds and flavored spreads can be surprisingly tricky territory, with grain-based thickeners or mixed ingredients that raise concerns, but this one keeps things refreshingly straightforward. The double-boiler method gently cooks the eggs to a fully safe temperature while building that gorgeous, glossy texture without any shortcuts or additives. Straining the finished curd gives it an ultra-smooth consistency that feels genuinely luxurious. Spread it on toast, swirl it into yogurt, or use it as a filling — however you use it, this tart little jar of sunshine is worth every whisk.
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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.
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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