Legume Free Lemon Curd

Bright, silky, and intensely lemony, this curd is the kind of thing you'll want to spoon straight from the jar before it even makes it onto a scone. It gets its gorgeous texture from a double-boiler method and a generous knob of butter whisked in at the end — no shortcuts, just pure, glossy results. Because it's built entirely from eggs, sugar, fresh lemon, butter, and salt, it's naturally free from legumes without any substitutions or workarounds needed. Straining the finished curd through a fine-mesh sieve gives it that impossibly smooth, patisserie-worthy consistency that store-bought versions rarely achieve. Spread it on toast, swirl it into yogurt, layer it in a tart shell, or use it as a filling for cakes — it's endlessly versatile. The double-boiler technique keeps the eggs from scrambling and ensures the curd thickens gently and evenly, so even first-timers can nail it. Once you've made your own, it's genuinely hard to go back.

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