Gelatin Free Lemon Curd

Bright, tangy, and impossibly silky, this lemon curd is the kind of condiment that makes everything it touches taste more special — think toast, scones, yogurt parfaits, or spooned straight from the jar. Many store-bought curds and gel-based dessert fillings sneak in gelatin as a thickener, but this one sets up beautifully through the natural power of eggs and butter alone. The double-boiler method is the real secret here: gentle, indirect heat keeps the eggs from scrambling and coaxes the mixture into a smooth, glossy ribbon that clings perfectly to a spoon. Whisking in cold butter cubes at the end adds richness and gives the curd that signature velvety texture without any animal-derived setting agents. Straining through a fine-mesh sieve at the finish ensures a perfectly clean, lump-free result every single time. A short chill in the fridge is all it takes to transform this golden mixture into a thick, spreadable curd that tastes like sunshine in a jar.

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