Almond Free Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of thing you'll want to spoon straight from the jar. It gets its gorgeous texture from a classic double-boiler method — gentle, even heat that coaxes the eggs and sugar into a luxuriously thick, glossy spread without any risk of scrambling. Fresh lemon juice and zest do all the heavy lifting here, delivering that punchy citrus flavor that bottled juice simply can't match. The butter goes in last, whisked in cube by cube, giving the finished curd a rich, velvety body that sets beautifully in the fridge. Store-bought curds can be a minefield of unexpected additives and shared-facility warnings, so making your own from six straightforward ingredients is genuinely the smarter move. Spread it on scones, swirl it into yogurt, layer it in a tart, or just eat it with a spoon — no judgment here.
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Learn more →Ingredients
8 servings
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 4 tbsp unsalted butter, cut into small cubes
- ¼ tsp fine salt
Instructions
- 1
Fill a small saucepan with about 1 inch of water and bring to a gentle simmer over medium heat. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
- 2
Whisk the eggs, sugar, lemon juice, lemon zest, and salt together in the heatproof bowl until the sugar is dissolved and the mixture is smooth.
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