Shellfish Free Lemon Curd

Bright, silky, and intensely lemony, this homemade curd is the kind of thing that makes you wonder why you ever bought a jar from the store. It comes together with just six simple ingredients — eggs, sugar, fresh lemon juice and zest, butter, and a pinch of salt — so you know exactly what's going into it. The double-boiler method keeps the eggs from scrambling, and whisking the butter in gradually at the end gives the finished curd that glossy, spoonable texture that's impossible to resist. Straining it through a fine-mesh sieve leaves you with something impossibly smooth, and chilling it for an hour lets it set into a thick, luscious spread. Spoon it onto scones, swirl it into yogurt, layer it in a tart shell, or honestly just eat it off a spoon — no judgment here. Since every ingredient in this recipe is naturally free from ocean-sourced proteins, there's zero need to scrutinize labels or worry about cross-contact from seafood processing facilities. It's pure, clean, citrusy joy in a jar.

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