Yeast Free Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of condiment that makes everything it touches taste more special. It's naturally free of yeast — no leavening agents, no fermentation, no hidden additives — just eggs, sugar, fresh lemon, butter, and salt working together in perfect harmony. The double-boiler method is the real secret here, giving you gentle, even heat that coaxes the eggs into a thick, glossy curd without scrambling them. Whisking in cold butter cubes at the end adds a richness and sheen that store-bought versions rarely achieve. Straining the finished curd through a fine-mesh sieve gives it that ultra-smooth, restaurant-quality texture you'll want to spread on absolutely everything. Spoon it over yogurt, swirl it into oatmeal, or use it as a filling — this recipe is as versatile as it is satisfying to make from scratch.
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Learn more →Ingredients
8 servings
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 4 tbsp unsalted butter, cut into small cubes
- ¼ tsp fine salt
Instructions
- 1
Fill a small saucepan with about 1 inch of water and bring to a gentle simmer over medium heat. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
- 2
Whisk the eggs, sugar, lemon juice, lemon zest, and salt together in the heatproof bowl until the sugar is dissolved and the mixture is smooth.
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