Lemon Curd Recipe

The first lemon curd recipe we want to share is made with whole eggs. It's very easy to make, and beautifully tangy and creamy. This recipe is taken from Delia Smith's collection and she uses it in her lemon layer cake.

The second recipe uses only the yolks of the eggs. It's a richer lemon curd that's just as delicious. The advantage of this recipe is that you can then use the whites to make meringues.

Or of course, if you have made meringues, the yolk only recipe is a good one for using up the yolks.

Whole Eggs Lemon Curd

Level: Easy
Time: Up to 40 minutes, not including cooling
Makes about one jar, or enough for the lemon layer cake filling

4 1/2oz (125g) 2/3 of a cup caster/fine sugar
Grated zest and juice of 1½ lemons
3 eggs
3oz (85g) 1/3 of a cup unsalted butter

lemon curd with scones

Put the sugar, butter and lemon zest into a double boiler or in a bowl over a pan of simmering water - make sure the bowl does not touch the water. You can use a bowl within a steamer.

Mix the eggs with the lemon juice and pour this mixture over the sugar, butter and zest.

Let the curd cook gently over the simmering water for 20 to 30 minutes stirring from time to time. It will thicken up quite a bit.

When it's ready, remove from the heat and set aside to cool.

You can make this in advance and pop it in the fridge until you are ready to eat it. In fact it will keep in the fridge for a week or so.

Egg Yolks Only Lemon Curd

Level: Easy
Time: About 15 minutes, not including cooling
Makes about one jar

3 egg yolks
3½oz (95g) ½ cup caster/fine sugar
Grated zest and juice of 2 lemons
4oz (115g) ½ cup unsalted butter, cut into 8 pieces

 Whisk the egg yolks and sugar together until smooth.

 Whisk in the lemon juice and zest.

 Put the sugar, yolks and lemon mixture into a double boiler or in a bowl over a pan of simmering water - make sure the bowl does not touch the water. You can use a bowl within a steamer.

 Stir constantly until it starts to become thick. This will take about 10 minutes. Remove from the heat.

 Whisk in the butter, one piece at a time. Allow each piece to almost melt before adding the next.

 Pour into a bowl and cover the surface with clingfilm. Allow to cool before using.

This will keep for 1-2 weeks in the fridge.

Use the first lemon curd recipe in lemon layer cake to sandwich the cakes together. Or serve lemon curd with lemon scones. Or use it to make little lemon curd tarts.

Another quick and favourite afternoon snack of ours is toast with cream cheese, topped with lemon curd. So yummy!

Serve with

Use the first lemon curd recipe in lemon layer cake to sandwich the cakes together. Or serve lemon curd with lemon scones. Or use it to make little lemon curd tarts.

Another quick and favourite afternoon snack of ours is toast with cream cheese, topped with lemon curd. So yummy!