Lupin 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. It gets its gorgeous texture from a classic double-boiler method — gentle, even heat that coaxes the eggs into a smooth, velvety custard without any risk of scrambling. Fresh lemon juice and zest do all the heavy lifting on flavor, while cold butter whisked in at the end gives it that rich, glossy finish you'd expect from a patisserie. The ingredient list is refreshingly short and completely free of legume-based flours or additives, which can sneak into store-bought curds and spreads more often than you'd think. Straining the finished curd through a fine-mesh sieve is the small extra step that takes it from homemade to genuinely stunning. Slather it on scones, swirl it into yogurt, or use it as a tart filling — honestly, the hardest part is not eating it all before it sets.

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