Chicken 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 to the fridge. It comes together with just eggs, fresh lemon juice and zest, sugar, butter, and a pinch of salt — nothing more, nothing less. The double-boiler method keeps the heat gentle and controlled, so the eggs cook slowly and evenly into a luxuriously smooth, glossy curd rather than scrambling. Whisking in cold butter cubes at the end gives it that rich, velvety finish that store-bought versions rarely achieve. Straining the finished curd through a fine-mesh sieve ensures a perfectly clean texture with no stray zest bits to interrupt the smoothness. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or just eat it with a spoon — it's endlessly versatile and completely free of any poultry or meat products by nature of its simple, wholesome ingredient list.

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