Carrageenan Free Lemon Curd

Bright, silky, and intensely lemony, this homemade curd is the kind of thing that makes you want to eat it straight from the jar with a spoon. Many store-bought versions rely on stabilizers and thickeners — carrageenan among them — to achieve that glossy, spreadable texture, so checking labels can quickly become a frustrating exercise. Here, the thickening happens the old-fashioned way: eggs and butter, coaxed over a gentle double boiler until the mixture transforms into something luxuriously smooth and rich. Constant whisking and a slow, steady heat are the real secrets, and hitting that 160°F mark ensures the eggs are fully safe to eat without scrambling them. Straining the finished curd through a fine-mesh sieve gives it that perfectly clean, velvety consistency you'd expect from a high-end patisserie. Spread it on toast, swirl it into yogurt, dollop it onto scones, or use it as a tart filling — this recipe is endlessly versatile and made entirely from ingredients you can actually pronounce.

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