Tree Nut Free Lemon Curd

Bright, tangy, and impossibly silky, this lemon curd is the kind of thing you'll want to spoon straight from the jar. It comes together with just eggs, sugar, fresh lemon juice and zest, butter, and a pinch of salt — nothing more, nothing less. The double-boiler method keeps the heat gentle and controlled, so the eggs cook slowly into a smooth, glossy curd rather than scrambling. Whisking in cold butter cubes at the end gives it that luxurious, velvety texture that store-bought versions never quite manage to replicate. Straining the finished curd through a fine-mesh sieve is a small step that makes a big difference, leaving you with a perfectly smooth result every time. Spread it on toast, swirl it into yogurt, layer it into a tart, or just eat it by the spoonful — it's endlessly versatile and completely free of any tree nut ingredients or hidden allergen surprises.

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