Shellfish Free 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 condiment that makes everything it touches taste more special. It starts with fresh lime zest and juice for a flavor that's genuinely vibrant — nothing like the dull, overly sweet versions you might find in a jar at the grocery store. The double-egg method (whole eggs plus extra yolks) gives the curd a rich, custard-like body that sets beautifully once chilled. Cooking it low and slow over a double boiler and whisking in cold butter cubes at the end are the two moves that keep the texture smooth and glossy rather than grainy or scrambled. Straining the finished curd through a fine-mesh sieve is a small extra step that makes a noticeable difference — you get a perfectly clean, lump-free result every time. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or honestly just eat it off a spoon. It keeps well in the fridge and is one of those recipes you'll find yourself making on repeat once you realize how easy it actually is.

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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
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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