Turkey 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 comes together on the stovetop using a classic double-boiler method, which gives you total control over the heat so the eggs cook gently and the texture stays luxuriously smooth. Fresh lime zest and juice do all the heavy lifting here, delivering a bold citrus punch that's balanced by rich butter and just enough sugar. Straining the finished curd through a fine-mesh sieve is the small extra step that takes it from homemade to genuinely stunning. Spread it on toast, swirl it into yogurt, spoon it over pound cake, or eat it straight from the jar — no judgment. Since every ingredient in this recipe is straightforward and plant- or dairy-based (aside from eggs and butter), there's nothing to second-guess when it comes to keeping poultry out of the picture entirely. Make a batch on the weekend and you'll find yourself reaching for it all week long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!