Sesame Free Lime Curd
Bright, tangy, and impossibly silky, this lime curd is the kind of condiment that makes everything it touches taste more special. The double hit of fresh zest and juice gives it a vivid citrus punch that bottled lime juice simply cannot replicate. Every ingredient here is straightforward — eggs, butter, sugar, salt, and limes — so there's nothing hidden to worry about, making it a genuinely clean, allergen-conscious spread you can feel confident serving. The double-boiler method and constant whisking are what transform those humble ingredients into a glossy, spoonable curd with a texture that's rich without being heavy. Straining the finished curd through a fine-mesh sieve is the small extra step that takes it from homemade to bakery-quality smooth. Spread it on toast, swirl it into yogurt, dollop it onto pavlova, or eat it straight from the jar — no judgment here.
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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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