Delia Smith Lemon Curd Recipe

This Delia Smith Lemon Curd Recipe is a tangy and velvety recipe, which is made with large juicy lemons and unsalted butter. It’s a classic British spread, ready in about 20 minutes.

Delia Smith Lemon Curd Recipe Ingredients

• grated zest and juice 4 large juicy lemons
• 4 large eggs
• 12 oz (350 g) golden caster sugar
• 8 oz (225 g) unsalted butter, at room temperature, cut into small lumps
• 1 level dessertspoon cornflour

How To Make Delia Smith Lemon Curd Recipe

1. Combine the ingredients: Begin by lightly whisking the eggs in a medium-sized saucepan, then add the lemon zest, lemon juice, golden caster sugar, butter lumps, and cornflour.
2. Whisk and thicken: Place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes.
3. Simmer gently: Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat.
4. Pot and seal: Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible. Cover straightaway with waxed discs, seal while it is still hot, and label when it is cold.

Recipe Tips

• The Cornflour Secret: Delia’s addition of cornflour is a game-changer. While traditional curds rely solely on eggs for thickening, the cornflour acts as a stabilizer, preventing the eggs from scrambling and ensuring a foolproof, glossy thickness every time.
• Whisking is Crucial: You must use a balloon whisk rather than a wooden spoon. The whisk breaks up the egg whites thoroughly and ensures the heat distributes evenly, creating a smooth texture without lumps.
• Sterilizing Jars: To ensure your curd keeps well, wash jars in mild soapy water, rinse, dry, and heat them in a medium oven for 5 minutes. Fill them while they are still hot to create a vacuum seal as they cool.
• Butter Temperature: Ensure your butter is at room temperature and cut into small lumps. This allows it to melt quickly and emulsify into the eggs and juice before the eggs have a chance to cook.
• Don’t Rush: Medium heat is key. If you turn the heat up too high to speed up the process, you risk cooking the eggs too fast, resulting in a grainy, scrambled texture.

What To Serve With Delia Smith Lemon Curd Recipe

This versatile preserve is delicious on almost anything.

• Spread generously on warm toast or scones
• Swirled into Greek yoghurt
• Used as a filling for sponge cakes or tarts
• Dolloped onto meringues

How To Store Delia Smith Lemon Curd Recipe

• Cool Place: Store sealed jars in a cool, dark cupboard or pantry. It will keep for several weeks.
• Refrigerate: Once opened, the jar must be stored in the refrigerator and consumed within 1-2 weeks.
• Freeze: You can freeze lemon curd in airtight containers (leaving a little headspace for expansion) for up to 1 year. Thaw in the fridge overnight.

Delia Smith Lemon Curd Recipe Nutrition Facts

• Calories: 75
• Total Fat: 4g
• Saturated Fat: 2.5g
• Cholesterol: 35mg
• Sodium: 15mg
• Total Carbohydrates: 9g
• Dietary Fiber: 0g
• Sugar: 8g
• Protein: 1g

Nutrition information is estimated per tablespoon.

FAQs

Try More Recipes:

• Delia Smith Victoria Sponge​ Cake Recipe
• Delia Smith Greek Orange Cake Recipe
• Delia Smith Gooseberry Jam Recipe