Xanthan Gum 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 gets its luscious, thick texture entirely from eggs, butter, and gentle heat — no stabilizers, no additives, no thickening agents of any kind. That makes it a natural fit for anyone avoiding xanthan gum, which sneaks into a surprising number of store-bought curds and fruit spreads. The double-boiler method is the real secret here, giving you slow, even heat that coaxes the eggs into a smooth, glossy curd without scrambling them. Whisking in cold butter cubes at the end adds richness and that signature melt-on-your-tongue finish. Straining the finished curd through a fine-mesh sieve keeps the texture perfectly smooth and restaurant-quality. Spread it on scones, swirl it into yogurt, or use it as a filling — once you make it from scratch, the jarred version just won't cut it anymore.

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