Pescatarian 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 real ingredients — fresh lime zest and juice, eggs, sugar, and butter — so there's nothing hidden or questionable in the mix. The double-boiler method keeps the eggs cooking gently and evenly, and pulling the curd to exactly 170°F means it's fully set and food-safe without any guesswork. Whisking in cold butter cubes at the end gives it that glossy, luscious texture you'd expect from a fancy patisserie jar. Straining it through a fine-mesh sieve removes any stray zest or cooked egg bits, leaving you with a perfectly smooth, vibrant spread. Slather it on toast, swirl it into yogurt, spoon it over pancakes, or use it as a tart filling — honestly, the hardest part is not eating it straight from the jar.
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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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