Pecan Free Lemon Curd

Bright, silky, and intensely citrusy, this lemon curd is the kind of thing you'll want to spoon onto everything — toast, scones, yogurt, or straight from the jar with zero apology. It's made with just six clean, simple ingredients: eggs, sugar, fresh lemon juice and zest, butter, and a pinch of salt. No nuts, no nut-derived oils, no shared-facility guesswork — just a pure, from-scratch curd you control entirely. The double-boiler method keeps the eggs from scrambling and builds that gorgeous, glossy texture gradually, while whisking in cold butter at the end gives it that restaurant-quality richness. Straining the finished curd through a fine-mesh sieve leaves it impossibly smooth, and after a quick chill in the fridge it sets into something truly special. Store-bought versions can be hit or miss on ingredients and freshness, but this homemade batch is brighter, tangier, and far more satisfying than anything off a shelf.

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