Nightshade 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's naturally free from nightshades — no tomatoes, peppers, or hidden spice blends to worry about — just clean, simple ingredients that come together into something genuinely luxurious. The double hit of lime zest and fresh juice gives it a bold citrus punch, while the butter whisked in at the end creates that glossy, melt-on-your-tongue texture you'd expect from a fancy patisserie. Cooking it low and slow over a double boiler is the secret to a smooth, lump-free result, and straining it at the end guarantees a perfectly velvety finish. Spread it on toast, swirl it into yogurt, spoon it over pancakes, or eat it straight from the jar — no judgment here. It keeps beautifully in the fridge, so you can make a batch ahead and have a little jar of sunshine ready whenever you need it.
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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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