Luscious Lemon Curd

I absolutely love lemon curd – sweet and tangy, it goes really well with so many things. It tastes amazing on a toasted hot cross bun! It is one of those things that is so much better when you don’t buy the shop-bought stuff. Previously, I’ve tried to buy it at places like coffee mornings where you know that someone has made it with just 5 ingredients, without including a load of preservatives.

This recipe is from Delia Smith, which I found on her website. It’s so easy to make! You’ll need three 1lb (350ml) capacity jars, which should be sterilised before you fill them.

Ingredients

Grated zest and juice of 4 large lemons
4 eggs
12oz (350g) golden caster sugar
8oz (225g) unsalted butter, left at room temperature and cut into small cubes1 level dessert spoon of cornflour

Method

1. Whisk the eggs in a medium sized pan before adding the rest of the ingredients.

2. Place on a medium heat and whisk continuously with a balloon whisk until the mixture starts to thicken. This takes about 7-8 minutes.

3. Next, lower the heat and let the curd simmer for another minute, continuing to whisk.

4. Pour the curd into the hot, sterilised jars – fill them up as full as you can, and cover with wax disks (I used circles of greaseproof paper) and seal them quickly.

5. When the jars have cooled, label and store in a cool place.

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Once opened, keep the lemon curd in the fridge. You should eat it within a month of opening (which shouldn’t be a problem as it tastes so good!). The stored jars should be eaten within a few weeks.

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Post updated 8th November 2019.

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6 Comments

  1. […] ← Luscious Lemon Curd […]

  2. Super Saturday | So Many Crafts, So Little Time! on February 22, 2014 at 7:38 pm

    […] much cooking this week that I have so many posts to write up! Next, I made a batch of lemon curd (click here for the recipe) and it is absolutely scrumdiddlyumptious! If you haven’t made your own lemon curd then […]

  3. […] made my own lemon curd last year, I’ve been completely hooked on it ever since! But not so long ago I discovered […]

  4. […] Easter lunch – or for any other occasion actually! To make it super special, you could even make your own lemon curd. The original recipe says to use a 12 x 35cm tin, but I used two small round loose-bottomed ones […]

  5. Jillian Weir on April 26, 2018 at 1:47 am

    Just bought lemon curd at the store to make your “Mary Berry’s Lemon Victoria Sandwich” – next time I’ll make my own! Thanks!

    • Clare on April 29, 2018 at 9:44 am

      Ooh, yum! 🙂 I hope you enjoyed it? I love making lemon curd – once you’ve tasted your own, you won’t want to go back to shop-bought! 🙂

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