Soy Free Lemon Curd

Bright, tangy, and impossibly silky, this lemon curd is the kind of condiment that makes everything it touches taste more special. Spread it on toast, swirl it into yogurt, dollop it onto scones, or use it as a filling for tarts — it earns its place in the fridge every single time. Store-bought versions often sneak in additives and stabilizers that can be hard to vet, so making your own means you know exactly what went into the jar. The ingredient list here is refreshingly short: 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 success, giving you gentle, even heat that coaxes the eggs into a thick, glossy curd without any risk of scrambling. Whisking in cold butter cubes at the end adds richness and that signature smooth texture that makes homemade curd so much better than anything off a shelf. Straining it before it sets is a small extra step that pays off in a final product that's perfectly velvety and restaurant-worthy.

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