Beef 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 comes together with just a handful of pantry staples — eggs, sugar, fresh lemon juice, zest, butter, and a pinch of salt — making it as straightforward as it is impressive. The double-boiler method is the real secret here, giving you gentle, even heat that coaxes the eggs into a luxuriously thick curd without any risk of scrambling. Whisking in cold butter cubes at the end adds a glossy richness that takes the texture from good to genuinely restaurant-worthy. Straining it through a fine-mesh sieve leaves you with a perfectly smooth, vibrant spread that sets up beautifully after a quick chill in the fridge. Slather it on scones, swirl it into yogurt, layer it in a tart shell, 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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