Turmeric Free Lemon Curd

Bright, silky, and intensely lemony, this curd is the kind of thing you'll want to spoon straight from the jar before it even makes it onto a scone. It gets its gorgeous sunshine color entirely from fresh lemon juice and zest — no added spices, no shortcuts, nothing that could sneak in unwanted ingredients. That matters more than you might think, because many store-bought curds and even some homemade recipes call for colorings or spice blends that can be surprisingly hard to vet. Here, every ingredient is straightforward: eggs, sugar, butter, lemon, and salt. The double-boiler method keeps the eggs from scrambling and builds a luxuriously smooth, glossy texture that sets up beautifully after a chill in the fridge. Straining the finished curd through a fine-mesh sieve gives it that clean, professional finish you'd expect from a bakery. Spread it on toast, swirl it into yogurt, or use it as a tart filling — it's endlessly versatile and completely made from scratch.

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