Delia Smith Lemon Curd is a delightful treat made with lemons, eggs, golden caster sugar, butter, and cornflour. In just 13 minutes of active cooking, this recipe yields a luscious spread. Perfect for breakfast or dessert, make it quickly and enjoy the tangy goodness.
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🧡 Why You’ll Love This Lemon Curd Recipe:
- Tangy and Sweet Flavor: Delia Smith Lemon Curd offers a perfect balance of tanginess and sweetness.
- Smooth Texture: Enjoy a velvety texture that enhances your culinary experience.
- Citrusy Burst: Experience the refreshing and vibrant taste of real lemons in every bite.
❓ What Is Delia Smith Lemon Curd Recipe?
Delia Smith Lemon Curd is a luscious spread made with grated lemon zest, juice, eggs, golden caster sugar, butter, and a touch of cornflour. This homemade delicacy captivates your taste buds with its vibrant citrus notes and silky-smooth consistency.
🍋 Delia Smith Lemon Curd 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
- Put the eggs in a medium-sized pot and lightly whisk them. Then add the rest of the ingredients and put the saucepan over medium-low heat.
- keep whisking the mixture with a balloon whisk for about 7 to 8 minutes, or until it gets thicker.
- Turn down the heat to its lowest level and keep whisking the curd for one more minute while it slowly simmers.
- Take it off the heating element. Now, put as much lemon curd as you can into the hot, clean jars. Cover right away with waxed discs, seal while it’s still hot, and label when it’s cool.
💭 Recipe Tips
- Use fresh, juicy lemons for an authentic flavor.
- Ensure the saucepan is over medium-low heat to avoid curdling.
- Seal jars while the lemon curd is still hot for optimal freshness.
🥞 What To Serve With Lemon Curd?
Serve Lemon Curd with Toast, Scones, Pancakes or Waffles, Ice Cream Topping, Cheesecake, Crackers or Shortbread.
🎚 How To Store Leftovers Lemon Curd?
- In the fridge: Store leftover lemon Curd in a sealed jar for up to 2 weeks.
- In the freezer: You can store leftover lemon Curd in an airtight container for up to 3 months.
FAQ’S
Can I Use Salted Butter Instead Of Unsalted?
Yes, you can use salted butter instead of unsalted, but adjust the amount of additional salt in the recipe accordingly.
How Do I Know When The Lemon Curd Is Thick Enough?
The lemon curd is thick enough when it coats the back of a spoon, and you can draw a clear line with your finger through it.
How Can I Avoid Lumps In My Lemon Curd?
To avoid lumps, ensure you whisk the ingredients continuously, and gradually add them to the eggs. Strain the mixture before transferring it to jars to catch any potential lumps.
Can I Use Margarine Instead Of Butter?
It’s recommended to use unsalted butter for the best flavor and texture in Delia Smith’s lemon curd. Margarine may alter the taste and consistency of the curd.
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Delia Smith Lemon Curd Nutrition Facts
- Calories: 62
- Total Fat: 3g
- Saturated Fat: 1.7g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 0.8g
- Cholesterol: 27mg
- Sodium: 36mg
- Total Carbohydrates: 8.4g
- Dietary Fiber: 0g
- Sugars: 8.2g
- Protein: 0.7g
- Potassium: 12mg
Delia Smith Lemon Curd
Description
Delia Smith Lemon Curd is a delightful treat made with lemons, eggs, golden caster sugar, butter, and cornflour. In just 13 minutes of active cooking, this recipe yields a luscious spread. Perfect for breakfast or dessert, make it quickly and enjoy the tangy goodness.
Ingredients
Instructions
- Put the eggs in a medium-sized pot and lightly whisk them. Then add the rest of the ingredients and put the saucepan over medium-low heat.
- keep whisking the mixture with a balloon whisk for about 7 to 8 minutes, or until it gets thicker.
- Turn down the heat to its lowest level and keep whisking the curd for one more minute while it slowly simmers.
- Take it off the heating element. Now, put as much lemon curd as you can into the hot, clean jars. Cover right away with waxed discs, seal while it’s still hot, and label when it’s cool.
Notes
- Use fresh, juicy lemons for an authentic flavor.
Ensure the saucepan is over medium-low heat to avoid curdling.
Seal jars while the lemon curd is still hot for optimal freshness.