Bright, sunny, and irresistibly tangy, this lemon curd gets its silky texture from whisked eggs, sugar, and plenty of fresh lemon juice and zest, cooked low and slow over a gentle simmer until it thickens into something spoonably smooth. The double-boiler method takes patience, but the payoff is a glossy, pale-yellow curd with a texture so lush you'll want to eat it straight from the jar. Straining out the zest solids gives it that professional, ultra-refined finish, while a piece of plastic wrap pressed right onto the surface keeps it from forming a skin as it chills. It's a versatile little jar to keep on hand for topping scones, layering into tarts, or swirling into yogurt, and it holds up beautifully in the fridge for whenever a citrus craving hits. This one is a great fit for a dairy free spread or dessert rotation, tart and sweet in all the right proportions.
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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.
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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