Pecan 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 condiment that makes everything it touches taste more special. It starts with a generous amount of fresh lime zest and juice, so the citrus flavor is bold and genuine rather than flat or artificial. The double-boiler method — whisking constantly over barely simmering water — is what gives the curd that luxuriously smooth, lemon-curd-shop texture without any risk of scrambled eggs. Butter is added gradually at the end, melting into the warm mixture cube by cube until the whole thing turns glossy and rich. Straining it through a fine-mesh sieve removes any stray zest or cooked egg bits, leaving you with a perfectly clean, jewel-toned spread. It's naturally free of nuts in any form, so there's no need to scrutinize labels or worry about cross-contact the way you might with store-bought curds or pastry fillings. Spoon it over yogurt, swirl it into whipped cream, or simply eat it off a spoon — it's that good.

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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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