Sweet, smooth and zingy, lemon curd is the ultimate treat on toast. With just a few ingredients and 10 minutes to spare, it’s incredibly easy to make from scratch, too.

To get it absolutely perfect, just follow a couple of simple rules – make sure you stir it continuously to avoid any lumps, and don’t let it overcook, otherwise it might curdle!

Lemon curd is a great gift to give to loved ones, or keep it for yourself and use it for sweet tart, pie or cake fillings, drizzled into an indulgent sundae, or simply eaten on toast. Enjoyed occasionally, there is nothing better.

HOW TO MAKE LEMON CURD
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3 tablespoons cornflour
50g caster sugar
3 lemons
50g unsalted butter
3 free-range egg yolks

1. In a bowl, combine the cornflour and caster sugar.
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2. Measure out 275ml of cold water and add just enough to the bowl to make a paste.
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3. Finely grate the lemon zest into a medium pan, being careful only to get the yellow skin, not the bitter white pith.
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4. Add the rest of the water to the pan and gently warm up over a low heat.
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5. Squeeze the lemon juice into the cornflour paste, then pour the mixture into the pan and whisk together.
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6. Cook until thickened, whisking all the time to prevent lumps.
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7. Cube and stir in the butter, then the egg yolks, one at a time. Heat very gently for just 1 more minute, then remove from the heat.
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8. Leave to cool, then divide between sterilised jars.
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Check out how to use your lemon curd in a delicious lemon meringue pie, or swap the lemons for clementines, as shown in this recipe.


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  • Corrine

    Anyone tried this? I think it has way too little sugar in it, not impressed with the results. Looking at a comparable Delia recipe the sugar contents are massively different. Not sure if Delia’s has too much though!?

  • Maria Morley

    I just tried and thought the same. My son didn’t like it, but I think when in a lemon meringue pie it should be fine.

  • Leanne Marie Grindal

    Yes, I just made it and fortunately tried it before the end and found it very sharp, I added another 50g of sugar, still quite tart but with the meringues I think tit’ll be good.

  • Cerys

    I think the recipe should say 150g of sugar…it’s normally 50g of sugar per egg yolk for lemon curd 🙂

  • Pauline T

    How long will it keep for?

  • Dave N April

    I doubled recipe but used 150g of sugar. I was afraid that it would be too sweet it was still tart but lemons were a bigger than norm. I’ll sweeten the whipped cream and see if that offsets tartness. I think it will be good as I don’t like super sweet desserts

  • Rowena Tustin

    Does anyone know how much this makes? Thanks in advance

  • Moira Chandler

    Can anyone tell me how long this lasts, i.e use by date, and how best to store it? I’m making it to raise money for charity and have to put the safe use time on the labels.

  • Christine van Oeveren

    It seems like this is not a great recipe. Just made it and it was way too sour.
    also it stays very runny, even after heating the mixture. I’m sure the recipe needs more sugar and maybe some eggs. Also I don’t like using the imperial system for measurements. They are just not accurate.

  • essexgirl999

    Hi Christine. There is a matter of personal taste, to a certain extent- for me I don’t like lemon curd too sweet as to me it doesn’t then taste like lemons! (Like people who put sugar on grapefruit! Yuk!!) But also it can depend on how big / juicy / ripe your lemons are, as this will affect the amount and flavour of the juice and zest, so you may need to adapt to personal taste.
    You say it needs more sugar and maybe some eggs- you can add a bit more sugar if you need; 3 egg yolks should be enough, but maybe if you’re using small eggs, (or eggs with small yolks,) that wouldn’t be enough- especially if you have a lot of juice,
    I find, as long as you cook it enough, it thickens perfectly. Bear in mind the cornflour needs to come to the boil to activate the starch, and the egg yolks need to heat to 60-70C to set, so although it says ‘heat gently’ it means ‘use a gentle heat’, not ‘do not get it hot’
    it doesn’t really matter if you use metric or imperial, measurements are as accurate as you choose to be; you can’t say that one or the other is more or less accurate; but actually you say you don’t like using imperial, yet the recipe is given in metric, so that confuses me also!