Macadamia Free Lemon Curd
Bright, silky, and intensely citrusy, this lemon curd is the kind of thing you'll want to spread on absolutely everything — toast, scones, cake layers, or eaten straight from the spoon. It's made entirely from pantry and fridge staples: eggs, sugar, fresh lemon juice and zest, butter, and a pinch of salt. The double-boiler method keeps the eggs from scrambling, and whisking in the butter cube by cube is what gives the finished curd that glossy, luxurious texture. Straining it through a fine-mesh sieve at the end ensures a perfectly smooth result with no stray bits of zest. For anyone navigating tree nut concerns, this recipe is naturally free of nuts in any form — every ingredient is clean and straightforward with zero ambiguity. It sets up beautifully after a chill in the fridge and keeps well in a sealed jar, making it a great make-ahead addition to your weekly rotation.
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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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