Xanthan Gum 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 straight from the jar. It gets its luscious, thick texture entirely from eggs, egg yolks, and butter — no stabilizers, no thickeners, no additives of any kind. That makes it a perfect fit for anyone avoiding xanthan gum, which sneaks into a surprising number of store-bought curds and fruit spreads. The double-egg method (whole eggs plus extra yolks) is what gives this curd its rich, custard-like body, and the slow double-boiler technique ensures everything sets up beautifully without scrambling. Fresh lime zest and juice bring a punchy citrus flavor that's bold without being one-note, and the butter gets whisked in gradually at the end for that glossy, velvety finish. Strain it through a fine-mesh sieve and you're left with something impossibly smooth — perfect on scones, swirled into yogurt, layered in tarts, or honestly just eaten with a spoon.

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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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