Yeast Free Lime Curd
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 real ingredients — fresh lime zest and juice, eggs, sugar, butter, and a pinch of salt — so there's nothing hidden or processed to worry about. The double-boiler method gently cooks the eggs to a safe 170°F while building that gorgeous, glossy texture you'd expect from a professional pastry kitchen. Whisking in cold butter cubes at the end gives the curd its signature richness and a beautiful sheen that store-bought versions rarely achieve. Straining it through a fine-mesh sieve ensures every spoonful is perfectly smooth, with no stray zest or cooked egg bits to interrupt the experience. Spread it on scones, swirl it into yogurt, or eat it straight from the jar with a spoon — no judgment here. It keeps beautifully in the fridge, making it an easy, make-ahead treat you'll want to have on hand all the time.
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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.
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