Tree Nut 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 gorgeous texture from a double-boiler method that gently cooks the eggs and yolks to a safe 170°F without scrambling them, then a generous amount of cold butter whisked in cube by cube for that glossy, luscious finish. The straining step at the end is a small but brilliant move — it catches any stray zest or cooked egg bits so every spoonful is perfectly smooth. Store-bought curds can be hit or miss, and many contain additives or flavorings that aren't always clearly labeled, so making your own means you know exactly what's in it. The ingredient list is refreshingly short: fresh limes, eggs, sugar, salt, and butter — nothing that could hide a tree nut derivative in plain sight. Spread it on scones, swirl it into yogurt, layer it in a tart, or honestly just eat it with a spoon — it's that good. Once you see how straightforward the process is, this will become a permanent fixture in your refrigerator.

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