Rice 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 built entirely from fresh citrus, eggs, sugar, and butter — nothing more — so it's a naturally grain-free preparation that sidesteps any concern about starchy fillers or thickeners that sometimes sneak into store-bought versions. The double-boiler method is the real secret here: gentle, indirect heat and constant whisking coax the eggs and butter into a luscious, glossy curd without any risk of scrambling. Straining the finished curd through a fine-mesh sieve gives it that perfectly smooth, spoonable texture you'd expect from a professional pastry kitchen. Spread it on scones, swirl it into yogurt, dollop it over pavlova, or eat it straight from the jar with a spoon — no judgment. Once you've made it from scratch, the jarred stuff at the grocery store simply won't cut it anymore.
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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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