Seed Oil Free Lime Curd

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 luscious texture entirely from real butter and eggs — no vegetable oils, no canola, no mystery fats hiding in the mix. That matters more than you might think, because most store-bought curds and even some homemade recipes sneak in refined oils to cut costs or extend shelf life. Here, the richness comes purely from good unsalted butter whisked in cube by cube, which gives the curd that glossy, melt-on-your-tongue finish you just can't fake. The double-boiler method keeps the heat gentle so the eggs cook slowly and evenly, resulting in a smooth, custardy consistency rather than anything scrambled or grainy. Straining it at the end guarantees a perfectly clean, velvety texture every time. Spread it on scones, swirl it into yogurt, or use it as a tart filling — however you use it, you'll know exactly what went into every spoonful.

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