Honey 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, tarts, yogurt parfaits, or eaten straight off the spoon. Many store-bought curds sneak in honey or honey-derived sweeteners as a flavor enhancer, so making your own is genuinely the safest and most satisfying route. Here, plain granulated sugar does all the sweetening work, letting the fresh lemon juice and zest shine without any floral interference. The double-boiler method is the real secret to success: gentle, indirect heat keeps the eggs from scrambling and coaxes the mixture into that glossy, spoonable consistency you're after. Whisking in cold butter cubes at the end gives the curd its luxurious body and a rich finish that balances the citrus perfectly. Straining it through a fine-mesh sieve ensures a completely smooth result, and a quick chill in the fridge sets everything into a vibrant, jewel-toned spread you'll want to keep stocked at all times.
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Learn more →Ingredients
8 servings
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 4 tbsp unsalted butter, cut into small cubes
- ¼ tsp fine salt
Instructions
- 1
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.
- 2
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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