Lactose Free Lemon Curd

Bright, tangy, and silky smooth, 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. Dairy is often the sneaky culprit in store-bought curds and pastry-case fillings, but this recipe keeps things straightforward: the only dairy here is the butter, which is naturally lactose-free in the small amounts used and tolerated well by most people avoiding lactose. The double-boiler method is the real secret to success, gently cooking the eggs and lemon juice together until the curd thickens into that gorgeous, glossy consistency without scrambling. Whisking in cold butter cubes at the end gives it a luxurious, velvety finish that feels far more indulgent than the ingredient list suggests. Straining the finished curd through a fine-mesh sieve leaves you with something impossibly smooth and professional-looking. A little patience at the stove goes a long way here, and the payoff — a jar of sunshine-yellow curd waiting in your fridge — is absolutely worth it.

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