Hazelnut Free Lemon Curd

Bright, silky, and intensely citrusy, this lemon curd is the kind of thing you'll want to spoon straight from the jar. It comes together with just six pantry staples — eggs, sugar, fresh lemon juice and zest, butter, and a pinch of salt — so there's no mystery about what's going into it. That matters a lot when you're navigating tree nut allergies, because store-bought curds and fruit spreads can be made in facilities that also process hazelnuts or mixed nuts, leaving labels full of "may contain" caveats. Making it yourself on the stovetop removes all of that uncertainty entirely. The double-boiler method keeps the eggs from scrambling and builds a beautifully smooth, glossy texture, while whisking in cold butter at the end gives the curd that rich, velvety finish. Straining it through a fine-mesh sieve before chilling ensures every spoonful is perfectly silky with no stray zest bits. Slather it on toast, swirl it into yogurt, or use it as a tart filling — this is one of those recipes that quietly becomes a staple.

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