Emulsifier Free Lemon Curd

Bright, tangy, and impossibly silky, this lemon curd is the kind of thing you'll want to spread on absolutely everything — toast, scones, cake layers, or eaten straight from the spoon. Store-bought curds often sneak in lecithin or other emulsifying agents to achieve that smooth texture, but this recipe gets there the old-fashioned way: slow heat, constant whisking, and cold butter worked in cube by cube. The double-boiler method is the real secret here, giving you gentle, even heat that coaxes the eggs into a thick, glossy custard without scrambling them. Fresh lemon juice and zest do all the heavy lifting on flavor, delivering a clean citrus punch that no jarred version can match. Straining the finished curd through a fine-mesh sieve gives it that restaurant-smooth finish, no additives required. It sets up beautifully in the fridge and keeps well, so you can make a batch ahead and reach for it all week long.

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