Red Meat Allergy Friendly Lemon Curd

Bright, silky, and intensely citrusy, this lemon curd is the kind of thing you'll want to spoon onto absolutely everything — toast, scones, yogurt, or straight from the jar. It's built entirely from eggs, fresh lemon juice and zest, sugar, butter, and a pinch of salt, which means there's not a trace of red meat or hidden animal-derived additives to worry about. The double-boiler method keeps the eggs from scrambling, and whisking constantly while the curd thickens gives you that gorgeous, glossy texture without any shortcuts. Stirring in cold butter cubes at the end adds richness and a velvety finish that store-bought versions rarely match. Straining the finished curd leaves it perfectly smooth, and after a quick chill in the fridge it sets into something that feels genuinely luxurious. It's a surprisingly simple recipe that rewards a little patience with results that taste far more impressive than the ingredient list suggests.

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