High Fructose Corn Syrup Free Lemon Curd

Bright, tangy, and impossibly silky, this lemon curd is the kind of thing you'll want to spoon straight from the jar. Store-bought versions almost always sneak in high fructose corn syrup as a sweetener or preservative, which makes homemade the only truly clean option for anyone keeping a close eye on their ingredients. Here, plain granulated sugar does all the sweetening work alongside a generous pour of fresh lemon juice and real zest, so the flavor is pure and unapologetically citrusy. The double-boiler method keeps the eggs from scrambling and coaxes the mixture into a luxuriously thick, glossy curd that sets beautifully in the fridge. Whisking in cold butter cubes at the end gives it that restaurant-quality richness and a smooth, spreadable texture you just can't get from a squeeze bottle. Use it as a filling for tarts, swirl it into yogurt, slather it on scones, or honestly just eat it with a spoon — no judgment here.

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