Pescatarian Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd is the kind of thing you'll want to spoon straight from the jar before it even makes it to the fridge. It comes together with just a handful of real ingredients — fresh lemon juice, zest, eggs, sugar, and butter — so every bit of flavor is clean and intentional. The double-boiler method keeps the eggs from scrambling, and whisking the butter in gradually is what gives the finished curd that glossy, luxurious texture. Straining it at the end ensures a perfectly smooth result with no stray bits of zest to interrupt the silkiness. This is naturally free of meat and seafood, making it an effortless fit for a pescatarian lifestyle without any substitutions or workarounds required. Slather it on scones, swirl it into yogurt, layer it in a tart, or just eat it with a spoon — no judgment here.
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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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