Coconut 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 with a spoon. Many store-bought curds and even homemade versions sneak in coconut oil as a butter substitute, so making it from scratch with real unsalted butter is the cleanest way to keep things safe without sacrificing that rich, glossy texture. The double-boiler method is the secret here: gentle, indirect heat keeps the eggs from scrambling while you whisk the mixture into a smooth, velvety sauce. Whisking in cold butter cubes at the end gives the curd its signature body and a gorgeous sheen. Straining it through a fine-mesh sieve removes any zest solids, leaving behind something impossibly smooth and professional-looking. Once it's chilled and set, you'll have a jar of sunshine-yellow curd that tastes far better than anything you'd find on a grocery store shelf.

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