Bright, tangy, and impossibly silky, this lime curd is the kind of thing you'll want to spoon straight from the jar. It gets its bold citrus punch from both fresh lime zest and juice, giving it a depth of flavor that bottled versions simply can't match. The double hit of whole eggs and egg yolks creates a luxuriously rich texture, while the slow double-boiler method ensures everything comes together smoothly without scrambling. Whisking in cold butter cubes at the end gives the curd that glossy, velvety finish you see in bakery-quality pastry fillings. Straining it through a fine-mesh sieve removes any stray zest or cooked egg bits, so the final result is perfectly smooth every single time. For anyone navigating grain sensitivities, this recipe is naturally free of any flour or grain-based thickeners — the eggs and butter do all the work. Spread it on scones, swirl it into yogurt, or use it as a tart filling; it's endlessly versatile and genuinely stunning.
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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.
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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