Mustard Free Lemon Curd
Bright, silky, and intensely lemony, this homemade curd is the kind of thing you'll want to spread on absolutely everything — toast, scones, tart shells, or a spoon straight from the jar. It comes together with just six clean ingredients: eggs, sugar, fresh lemon juice and zest, butter, and a pinch of salt. No emulsifiers, no condiment-style additives, and absolutely nothing that could sneak in an allergen — making it a genuinely worry-free treat for anyone navigating mustard sensitivities. The double-boiler method is the secret to getting that glossy, smooth texture without scrambling the eggs, and whisking constantly through those 10–12 minutes pays off in a curd that's perfectly thick and custardy. Straining it at the end gives you that ultra-smooth, restaurant-quality finish. Once it's chilled and set, you'll have a jar of sunshine-yellow curd that tastes far more impressive than the effort it took to make.
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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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