Recipe: Delia Smith's fresh lemon curd

I never knew lemon curd was so easy to make. I used Delia Smith's recipe, which took me less than 15 minutes to make. It tastes so good, I couldn't stop licking the spatula afterwards. Love the tangy flavours. Always use fresh lemons and not the imitation lemon juice for this.

Fresh lemon curd

You could use it as a filling for your cakes, tarts or even on your toast. So good, you could even eat it on its own. Stay tuned to see what I used my lemon curd for... any guesses?

Baby D couldn't wait to get his hands on it

Finger licking good ;)

Fresh lemon curd 
Recipe adapted from Delia Smith's Complete Cookery Course
Preparation time : 2-3 minutes
Cooking time: 5-6 minutes
Yields 200-250 ml

Ingredients
Grated rind and juice of 1 large, juicy lemon (I got approx. 45ml out of 1 lemon)
70g caster sugar
2 eggs, at room temperature
50g butter, cut into cubes


1. Whisk the eggs and lemon juice together in a small saucepan, then add the lemon rind and sugar. Give it a quick stir to incorporate ingredients.

2. Add butter and place the saucepan over low heat. (The recipe in the book actually tells you to place the ingredients in a bowl over a pan of barely simmering water but this will take much longer to do. Her new recipe online uses stovetop cooking, which was what I followed as it only takes approx. 5 mins).

3. Keep stirring (using a balloon whisk or spatula) until the mixture has thickened, to a custard consistency - approximately 5-6 minutes. Remove from heat.

4. Pour into a clean bowl and cover with a cling film, placed directly on the lemon curd to avoid a skin from forming. The lemon curd will thicken more when cooled. It is best eaten within a week, and has to be kept refridgerated.

Note: You can reduce the sugar to 55-60g if you prefer your lemon curd to be more tangy.

Full set of photos can be viewed on my Facebook page here.