Delia Smith Lemon Curd

There’s a particular kind of happiness that lives in a jar of homemade lemon curd. I don’t mean the store-bought stuff with stabilisers and a shelf life of five years — I mean the real deal. Fresh eggs. Real lemons. Butter. That silky, tart-sweet magic that makes toast feel like dessert.

The first time I made lemon curd, I didn’t even know what I was doing. I just knew I had four lemons going soft at the back of the fruit bowl and a vague craving for something spreadable and sunny. This recipe from Delia Smith saved the day. It’s simple, foolproof, and honestly — a bit addictive. I’ve eaten it with a spoon. Don’t judge me.

Why You’ll Love It

• Tastes like sunshine in a jar. That’s not an exaggeration.
• Takes less than 15 minutes to make. Like, actual 15 minutes, not “chef-time.”
• Perfect on anything. Toast, scones, pancakes, fingers…
• No weird ingredients. Just lemons, eggs, sugar, butter. That’s it.
• Freezes beautifully. So you can stash a jar for sad Mondays.
• It’s so much better than shop-bought. You’ll never go back.

Ingredients

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

How to Make It

Zest, squeeze, and prep:

Grab a microplane or grater and zest your lemons first (before cutting!). Then juice them. You want all the fragrant oils and that zippy juice.

Start with the eggs:

Crack the eggs into a medium saucepan — not a frying pan, not a giant pot — something with a thick-ish bottom. Whisk them lightly, just to break them up.

Add the rest:

Tip in the lemon zest, juice, sugar, butter, and cornflour. Don’t panic — it’ll look a bit gloopy at first.

Stir… and keep stirring:

Put the pan over medium-low heat. Whisk constantly with a balloon whisk. Don’t walk away. In 7–8 minutes, it’ll thicken to a glossy custard. Like magic. (You’ll know it’s done when it coats the back of a spoon.)

Let it finish:

Once thick, reduce to the lowest heat and keep stirring for 1 more minute. It’ll gently bubble like lemon lava.

Jar it up:

Take it off the heat and pour straight into hot, sterilised jars. Pop a wax disc or parchment circle on top if you’re feeling fancy. Seal while still hot. Label when cool.

Common Mistakes and How to Dodge Them

Why is my curd lumpy?
Heat too high or not enough stirring. Keep the heat low and don’t stop whisking. If it’s a bit scrambled — strain it through a sieve. No shame.

It’s not thickening!
Give it time. It needs a few minutes of slow heat. If it’s really refusing, your cornflour might be off (yes, that happens).

Too tart?
Add a bit more sugar next time. But honestly, lemon curd should bite a little. It’s part of the charm.

Storage and Reheating

Fridge: Keep in sealed jars for up to 2 weeks. (It never lasts that long in my house.)
Freezer: Yup! Freeze in small airtight tubs or jars for up to 3 months. Thaw in the fridge overnight.
Reheating? Don’t. Just use it cold or room temp. That’s when it shines.

Frequently Asked Questions

Can I use limes instead?
Absolutely. It’ll be zingier and sharper — lime curd is gorgeous on pavlova.

Can I make it dairy-free?
You can try vegan butter, but the texture and flavour will shift. The real thing? It’s all about the butter.

Does it need to be refrigerated?
Yes, always. Even unopened jars should go in the fridge once cool.

Can I double the recipe?
Yes, but you’ll need to stir longer — and watch the heat. Bigger batches thicken slower and are fussier.

Nutrition Facts (Per Serving)

• Calories: 62
• Fat: 3g
• Saturated fat: 1.7g
• Carbs: 8.4g
• Sugars: 8.2g
• Protein: 0.7g
• Cholesterol: 27mg
• Sodium: 36mg

More Delia Smith Recipe:

• Delia Smith Plum Jam Recipe
• Delia Smith Bread Sauce
• Delia Smith Cheese Sauce