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.

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.

Post updated 8th November 2019.

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