Walnut Free Lemon Curd

Bright, silky, and intensely citrusy, this lemon curd is the kind of thing you'll want to spoon onto everything — toast, scones, yogurt, or straight from the jar with zero apology. It's made entirely from pantry and fridge staples: eggs, sugar, fresh lemon juice and zest, butter, and a pinch of salt. The double-boiler method keeps the eggs from scrambling, and whisking in the butter cube by cube is what gives the finished curd that glossy, luxurious texture. Straining it at the end ensures a perfectly smooth result with no stray bits of zest to interrupt that velvety consistency. Store-bought curds can sometimes include additives or be produced in facilities handling tree nuts, so making your own from scratch is a genuinely smart move if you're keeping things clean. Once it's chilled and set, you'll have a jar of sunshine-yellow curd that tastes far more impressive than the handful of simple ingredients would ever suggest.

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