Rice Free Lemon Curd

Bright, tangy, and impossibly silky, this lemon curd is the kind of condiment that makes everything it touches taste more special — whether you're spreading it on toast, swirling it into yogurt, or spooning it straight from the jar. It's naturally free of grains and starches, built entirely from eggs, fresh citrus, sugar, butter, and a pinch of salt, so there's nothing hidden to second-guess. The double-boiler method is the real secret here: gentle, indirect heat keeps the eggs from scrambling while you whisk the mixture into a glossy, spoonable custard. Whisking in cold butter cubes at the end gives the curd that luxurious, velvety body you'd expect from a patisserie. Straining it through a fine-mesh sieve leaves you with a perfectly smooth finish — no stray zest bits, just pure, clean lemon flavor. It sets up beautifully in the fridge and keeps well, so a single batch goes a long way.

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