Citric Acid Free Lemon Curd

Bright, silky, and intensely lemony, this curd is the kind of thing you'll want to spoon onto everything — toast, scones, yogurt, or straight from the jar. The catch with most store-bought versions is that they often sneak in citric acid as a preservative or flavor booster, which makes them off-limits for anyone managing a sensitivity to that additive. This recipe keeps things completely clean by relying on fresh lemon juice and zest for every bit of that tart, sunny flavor — no additives, no preservatives, nothing processed. The double-boiler method gives you total control over the heat, so the eggs cook gently and evenly without scrambling, resulting in a curd that's impossibly smooth and glossy. Whisking in cold butter cubes at the end is what gives it that rich, velvety body that sets up beautifully in the fridge. Straining it through a fine-mesh sieve at the finish removes any zest bits and guarantees a texture that looks and feels completely professional. Once you've made your own, it's genuinely hard to go back to anything from a shelf.

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