Nickel Allergy Friendly Lemon Curd

Bright, silky, and intensely lemony, this curd is the kind of thing you'll want to spoon straight from the jar. Managing a nickel sensitivity can make store-bought curds and spreads a minefield, since many commercial versions contain high-nickel ingredients like nuts, seeds, or whole-grain additives — but this recipe keeps things beautifully simple. Eggs, sugar, fresh lemon juice, lemon zest, butter, and a pinch of salt are all you need, and none of them are high-nickel offenders. The double-boiler method is the real secret here: gentle, indirect heat lets the eggs thicken the curd gradually without scrambling, giving you that glossy, spoonable texture every time. Whisking in cold butter cubes at the end adds richness and a gorgeous sheen that makes this feel far more impressive than the effort involved. Straining the finished curd through a fine-mesh sieve leaves you with something impossibly smooth — perfect on toast, stirred into yogurt, or layered into a simple tart. Once you've made it yourself, it's hard to go back to anything from a shelf.

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