Soy Free Lime Curd
Bright, tangy, and impossibly silky, this lime curd is the kind of condiment that makes everything it touches taste more special. Every ingredient here is straightforward and naturally free from soy — fresh citrus, eggs, sugar, butter, and salt — so there's no label-reading stress or ingredient swaps required. The double-citrus punch of both zest and juice gives it a bold, aromatic flavor that store-bought versions rarely come close to matching. Cooking it low and slow over a double boiler lets the eggs thicken the curd gently without scrambling, and whisking in cold butter at the end creates that glossy, luxurious texture you're after. Straining the finished curd through a fine-mesh sieve removes any stray zest or cooked egg bits, leaving you with something perfectly smooth. Spread it on toast, swirl it into yogurt, spoon it over 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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