Peanut Free Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of homemade condiment that makes everything it touches taste more special. It comes together with just six simple ingredients — eggs, sugar, fresh lemon juice, zest, butter, and a pinch of salt — so you always know exactly what's going into the jar. Store-bought versions can be a gamble when it comes to shared production lines and vague labeling, but making it from scratch means zero guesswork and zero compromise. The double-boiler method keeps the eggs from scrambling, and whisking in cold butter at the end gives the curd that glossy, luxurious texture you'd expect from a fancy patisserie. Straining it through a fine-mesh sieve leaves you with something impossibly smooth and vibrant yellow. Spread it on scones, swirl it into yogurt, layer it in a tart, or honestly just eat it off a spoon — it's that good.
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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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