Seeds Free Lemon Curd

Bright, tangy, and impossibly silky, this lemon curd is the kind of condiment that makes everything it touches taste more special — think toast, scones, yogurt parfaits, or spooned straight from the jar. Seeds are a sneaky presence in a lot of store-bought curds and fruit spreads, whether from added flavoring blends or cross-processing with seeded products, so making your own is genuinely the cleanest route. Every ingredient here is straightforward: eggs, sugar, fresh lemon juice and zest, butter, and a pinch of salt — nothing hidden, nothing unnecessary. The double-boiler method is the real secret to getting that glossy, custard-like texture without scrambling the eggs, and whisking constantly keeps everything smooth and luscious. Finishing with a strain through a fine-mesh sieve removes any zest solids and gives you that perfectly pourable, jewel-bright result. Once it's chilled and set, you'll have a jar of sunshine-yellow curd that's as versatile as it is satisfying to make from scratch.

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