Delia Smith Lemon Curd Recipe

This classic lemon curd is wonderfully smooth, glossy, and bursting with fresh citrus flavour. It strikes the perfect balance between sweet and tangy, with a rich, buttery finish that melts on the tongue. Despite its luxurious taste, it is surprisingly simple to make at home with just a few ingredients. The whole process takes around 20 minutes, making it an easy and rewarding kitchen staple.

Ingredients

For the Lemon Curd

3 large lemons (zest and juice)
150g caster sugar
3 large eggs
75g unsalted butter, cut into small cubes

How to Make Delia Smith Lemon Curd Recipe

Prepare the heat: Fill a saucepan with a little water and bring it to a gentle simmer. Place a heatproof bowl over the pan, ensuring the base does not touch the water.
Mix the ingredients: Add the lemon zest, lemon juice, caster sugar, and eggs into the bowl. Whisk continuously until everything is well combined.
Cook gently: Add the butter cubes and continue whisking over the simmering water. Stir constantly for about 10 to 15 minutes until the mixture thickens enough to coat the back of a spoon.
Check consistency: The curd should be smooth and creamy. Avoid overheating, as this can cause the eggs to scramble.
Cool and jar: Remove from heat and let it cool slightly. Pour into clean jars and allow to cool completely before sealing.

Tips

Why is my lemon curd too runny?

It may not have cooked long enough. Continue gently heating and stirring until it thickens properly.

How do I avoid lumps in lemon curd?

Keep the heat low and stir constantly. Using a whisk helps maintain a smooth texture.

Can I make lemon curd without a double boiler?

Yes, but use very low heat and stir continuously to prevent curdling.

How do I get a stronger lemon flavour?

Add extra zest or a little more lemon juice to intensify the citrus taste.

Serving Suggestions

Spread over warm toast or scones
Use as a filling for cakes and pastries
Swirl into yoghurt or porridge
Serve with pancakes or waffles

Storage

At Room Temperature

Not recommended. Lemon curd should be stored in the fridge once cooled.

In the Refrigerator

Store in an airtight jar for up to 2 weeks. Always use a clean spoon when serving.

Freezing

Lemon curd can be frozen for up to 3 months. Thaw overnight in the fridge before use.

Nutrition

Calories: 120 kcal
Carbohydrates: 15g
Protein: 2g
Fat: 6g
Saturated Fat: 3.5g
Sodium: 20mg

These values are approximate and may vary depending on ingredients used.

FAQs

How long does homemade lemon curd last?

Homemade lemon curd keeps well in the refrigerator for up to 2 weeks when stored in a sealed jar.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavour, but bottled can be used in a pinch.

Why did my lemon curd curdle?

This usually happens if the heat is too high. Always cook gently and stir constantly.

Can I make lemon curd without butter?

Butter adds richness and smoothness, but you can reduce or omit it for a lighter version.