Walnut 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 with just a handful of pantry staples — fresh lime zest and juice, eggs, sugar, salt, and butter — so there's no guesswork about hidden ingredients or cross-contact concerns that can come with store-bought curds and spreads. The double-boiler method keeps the eggs cooking gently and evenly, and whisking in cold butter cubes at the end gives the finished curd that glossy, luxurious texture you'd expect from a fancy bakery. Straining it through a fine-mesh sieve removes any stray bits of zest or cooked egg, leaving you with something perfectly smooth and jewel-bright. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or honestly just eat it by the spoonful — it earns every use. Once it's chilled and set, it keeps beautifully in the fridge and is ready whenever a recipe (or a craving) calls for something citrusy and rich.

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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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