Sesame Free Lemon Curd

Bright, silky, and intensely lemony, this curd is the kind of thing you'll want to spoon onto absolutely everything — toast, scones, yogurt, or straight from the jar with a spoon. It's made entirely from scratch with eggs, fresh lemon juice, zest, sugar, butter, and a pinch of salt, so you know exactly what's going into it and what isn't. For anyone navigating sesame sensitivities, store-bought curds and spreads can be a minefield of shared-facility warnings and unexpected additives, but this recipe sidesteps all of that with a clean, simple ingredient list. 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 consistency. Whisking in cold butter cubes at the end gives the curd that luxuriously smooth, velvety texture that makes it taste far more indulgent than the effort involved. Straining it through a fine-mesh sieve leaves you with a perfectly smooth result, and after a quick chill in the fridge it sets into something truly special. Once you've made your own, it's genuinely hard to go back to anything from a jar.

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