Cashew Free Lemon Curd

Bright, silky, and intensely lemony, this curd is the kind of thing you'll want to spoon straight from the jar before it even makes it onto a scone. It's built entirely from pantry and fridge staples — eggs, sugar, fresh lemon juice and zest, butter, and a pinch of salt — so there's no guesswork about hidden tree nuts sneaking in through a store-bought version. The double-boiler method keeps the eggs from scrambling, and whisking constantly while the mixture climbs to 160°F gives you that perfectly smooth, glossy texture every time. Finishing with cold butter cubes whisked in one at a time adds richness and a beautiful sheen that no jarred product can really match. Straining through a fine-mesh sieve at the end removes any stray zest bits and guarantees a velvety result. Once it's chilled and set, you've got a versatile spread that works on toast, tarts, pancakes, or stirred into yogurt — all with complete confidence in every ingredient that went into it.

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