Chestnut Free Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd is the kind of condiment that makes everything it touches taste more special. It comes together with just a handful of everyday ingredients — eggs, sugar, fresh lemon juice, zest, butter, and a pinch of salt — so there's nothing mysterious hiding in the jar. For anyone navigating tree nut allergies or sensitivities, store-bought curds and fruit spreads can be a minefield of shared-facility warnings, but making it from scratch puts you completely in control. The double-boiler method is the real secret here: gentle, indirect heat keeps the eggs from scrambling and builds that luxuriously smooth, thick texture you're after. Whisking in cold butter cubes at the end adds richness and a glossy finish that no store shelf version can match. Strain it, chill it, and you've got a vibrant, golden curd that's perfect spread on scones, swirled into yogurt, or spooned straight from the jar.
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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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