BHA & BHT Free Lemon Curd

Bright, silky, and intensely lemony, this homemade curd is the kind of thing that makes you wonder why you ever reached for a jar at the store. The problem with most commercial versions is that they rely on synthetic preservatives — BHA and BHT chief among them — to extend shelf life, which makes label-reading a frustrating chore. This recipe sidesteps all of that with just six clean, recognizable ingredients: eggs, sugar, fresh lemon juice, zest, butter, and salt. Nothing hidden, nothing processed. The double-boiler method is the real secret here — gentle, indirect heat keeps the eggs from scrambling while you whisk the mixture into a glossy, spoonable curd. Whisking in cold butter cubes at the end gives it that luxurious, velvety texture that coats a spoon beautifully. Straining it through a fine-mesh sieve at the finish ensures every spoonful is perfectly smooth. Spread it on toast, swirl it into yogurt, or use it as a tart filling — however you serve it, you'll know exactly what went into every bite.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →