Pork Free Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd is the kind of condiment that makes everything it touches taste more special. It comes together with just eggs, fresh lemon juice and zest, sugar, butter, and a pinch of salt — nothing hidden, nothing questionable, and completely free of any pork-derived ingredients. 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 bakery jar. Straining it through a fine-mesh sieve at the finish ensures every spoonful is perfectly smooth. Spread it on toast, swirl it into yogurt, dollop it onto scones, or use it as a filling for tarts — honestly, the hardest part is not eating it straight from the jar with a spoon. Once it's chilled and set, it keeps beautifully in the fridge and is ready whenever a craving hits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!