Turmeric 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 thing you'll want to spoon directly from the jar. It gets its gorgeous pale green-yellow color entirely from fresh lime zest and juice — no added spices, no shortcuts, nothing that could sneak in unwanted ingredients. That makes it a genuinely clean option for anyone avoiding certain anti-inflammatory spices that often hide in flavored curds or store-bought spreads. The double hit of whole eggs and egg yolks gives it a rich, velvety body, while the butter whisked in at the end adds a luxurious finish that sets up beautifully in the fridge. Straining the finished curd through a fine-mesh sieve keeps the texture perfectly smooth and glossy. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or just eat it with a spoon — honestly, no judgment here.

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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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