Pork Free Lime Curd
Bright, tangy, and impossibly silky, this lime curd is the kind of condiment that makes everything it touches taste more special. Fresh lime zest and juice give it a bold citrus punch, while whole eggs, egg yolks, and cold butter whisked in gradually create that signature glossy, spoonable texture. The double-boiler method keeps the heat gentle and controlled, so the eggs cook through safely without scrambling — you end up with a smooth, luscious curd every single time. Straining it through a fine-mesh sieve at the end removes any stray zest or cooked bits, leaving nothing but pure, velvety citrus perfection. Spread it on toast, swirl it into yogurt, dollop it onto tarts, or eat it straight from the jar with a spoon — no judgment here. Every ingredient is straightforward and easy to source, with absolutely nothing to second-guess from a pork-free standpoint.
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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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