Pregnancy Friendly 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 homemade treat that feels indulgent without requiring much effort. The double hit of fresh lime zest and juice gives it a bold citrus punch that's beautifully balanced by the richness of butter and egg yolks. One of the biggest concerns with egg-based curds during pregnancy is whether the eggs are fully cooked — and this recipe takes that seriously. The mixture is cooked over a double boiler and brought to 170°F, which ensures the eggs are completely safe to eat, not just warmed through. Straining the finished curd gives it that glossy, restaurant-quality texture you'd expect from something far more complicated. Spread it on toast, swirl it into yogurt, or spoon it straight from the jar — it's versatile enough to work with just about anything. Knowing exactly what went into it makes every bite that much better.

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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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
2 large egg yolks
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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