Barley Free Lemon Curd
Bright, silky, and intensely lemony, this homemade curd is the kind of thing that makes you want to put it on absolutely everything — toast, scones, yogurt, or straight off the spoon. The double-boiler method keeps the eggs from scrambling, giving you that perfectly smooth, glossy texture that store-bought versions rarely achieve. Whisking in cold butter cubes at the end is the secret to that rich, velvety finish that coats your tongue in the best possible way. Every single ingredient here is naturally free of grain-based additives, so there's no label-scanning required — just eggs, sugar, citrus, butter, and salt doing exactly what they're supposed to do. Straining the finished curd through a fine-mesh sieve removes any stray zest and ensures a flawlessly smooth result every time. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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