Bright, tangy lemon curd is one of those small-batch kitchen projects that pays off completely — whisked eggs, fresh lemon juice, and zest cook gently over simmering water until they turn glossy and thick enough to coat the back of a spoon. A pinch of salt keeps the flavor balanced, and straining the finished curd through a fine-mesh sieve leaves you with a silky, seedless texture every time. It sets up cold and spreadable after a stint in the fridge, ready to spoon over fruit, swirl into a bowl, or eat straight off the spoon. The slow, patient cooking method is really what makes this curd special, giving you full control over the final texture without any shortcuts. It's a lovely make-ahead treat to keep on hand, and it fits neatly into a Paleo kitchen.
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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.
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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