Wheat 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. The ingredient list is naturally free of any wheat or grain-based thickeners — the magic here comes entirely from eggs, butter, sugar, and a serious amount of fresh lime. Double yolks plus whole eggs give the curd its rich, custard-like body, while the slow double-boiler method ensures everything comes together smoothly without scrambling. Whisking in cold butter cubes at the end adds a glossy, velvety finish that store-bought versions simply can't match. Straining the finished curd through a fine-mesh sieve removes any cooked bits of zest or egg, leaving you with something perfectly smooth and jewel-bright. Spoon it over yogurt, swirl it into whipped cream, or eat it straight from the jar — 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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