Lots of lovely recipes call for lemon curd and, once again, it’s something that is never the same when shop-bought.
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This recipe is from Delia's Complete How to Cook. Makes three 1 lb (350 ml capacity) jars
Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat.
Now whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat. Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold.
It will keep for several weeks, but it must be stored in a cool place.
To sterilise jars, they should be washed in mild soapy water, rinsed and dried and heated in a medium oven for 5 minutes.