Prep Time: 15 mins Cook Time: 10 mins Total: 25 mins Yields: 2 jars
Get ready to add a burst of zesty sunshine to your recipe inventory with Mary Berry’s Lemon Curd recipe. With just a handful of simple ingredients, you can enjoy a velvety-smooth lemon curd that’s as versatile as it is delicious. Simply top it on warm toast for breakfast, use it as a filling in cakes, or try to dollop it next time on your scones, this lemon curd is a must-have for your kitchen!
What is Mary Berry lemon curd?
Mary Berry’s Lemon Curd Recipe is akin to capturing a jar full of sunshine. It begins with four large free-range eggs, their golden yolks promising richness and creaminess. The zest and juice of four unwaxed lemons lend a vibrant burst of citrus flavor which when combined with the sugar and butter, form a velvety-smooth texture that’s truly a delight to the senses.
Combining these simple yet elegant ingredients, you’ll whisk the eggs and other components together in a saucepan, where they’ll gently meld into a harmonious concoction. Placed over medium heat, the mixture is whisked continuously until it coats the back of a spoon, resulting in a tantalizingly thickened consistency.
This lemon curd is a testament to the magic that happens when simple ingredients come together. Unlocking the magic of this curd is easy – go for premium ingredients and follow simple instructions.
Why you’ll love it
- Zesty Bliss: The combination of fresh lemon zest and juice creates a burst of invigorating citrus flavor that’s both refreshing and uplifting.
- Versatile Wonder: Mary Berry’s Lemon Curd is a versatile companion for your kitchen adventures. Whether spread on toast, layered in cakes, or swirled into yogurt, its uses are only limited by your imagination.
- Homemade Delight: Crafting your own lemon curd allows you to control the quality of ingredients and tailor the flavor to your liking, ensuring an authentic and satisfying experience.
- Effortless Elegance: With straightforward steps, this recipe is perfect for bakers of all skill levels. Embrace the joy of creating a gourmet-worthy treat from the comfort of your home.
- Perfectly Balanced: The balance of sweetness and tartness in this lemon curd creates a harmonious symphony of flavors that’s truly addictive.
Mary Berry lemon curd recipe
Ingredients
- Eggs – 4 large free-range eggs
- Lemons – 4 unwaxed lemons, finely grated zest and juice only
- Caster sugar – 300g/10½oz caster sugar
- Butter – cut into pieces – 225g/8oz butter, cut into pieces
Instructions
- Combine and Heat Ingredients: In a saucepan, break the eggs and whisk them together. Stir in the remaining ingredients and place the saucepan over medium heat.
- Whisk and Thicken: Continuously whisk the mixture over the heat until it coats the back of a spoon and slightly thickens—this process might take around 7-10 minutes. Be cautious not to let the mixture come to a boil, as it may risk splitting.
- Cool and Transfer: Remove the saucepan from the heat and allow the mixture to cool. Spoon the lemon curd into a sterilized jar (or two small jars), seal them tightly, and let the curd continue to thicken.
- Chill for Preservation: Store the freshly made lemon curd in the refrigerator, where it can be kept for up to a month. Remember, once the jar is opened, make sure to consume the lemon curd within a week.
- Enjoy your homemade lemon curd!
Tips
- Gently wash and dry the lemons before zesting and juicing to ensure the best flavor.
- Use unwaxed lemons to avoid any bitterness in the curd.
- To sterilize jars, wash the jars in very hot, soapy water or put them through the hot cycle of a dishwasher. Place the jars onto a baking tray and slide them into an oven preheated to 160C/325F/Gas 3 for 10–15 minutes.
Variations
- Add a touch of vanilla extract for a fragrant twist.
- Experiment with lime or orange zest for unique citrus variations.
How to serve this lemon curd?
- Savor Mary Berry’s Lemon Curd as a delightful spread on warm toast or freshly baked scones.
- Use it as a filling for cakes, tarts, and pastries, adding a burst of zesty goodness to your sweet creations.
- For an elegant touch, layer it in parfaits or yogurt for a tangy and indulgent treat. The possibilities are endless, so embrace your culinary creativity and let this vibrant lemon curd elevate your dishes to new heights of flavor.
You might like more…
MORE RECIPES FROM Mary Berry’s Quick Cooking: Inspiring Easy Recipes from Mary’s New BBC Series:
- Blueberry American Muffins
MORE LEMON RECIPES:
- Lemon Crumble Cake
- Lemon & Yogurt Cake (Mary Berry)
- Italian Lemonade Soda
- Homemade Limoncello Recipe
MORE CURDS, JAMS & SAUCES RECIPES:
Mary Berry Lemon Curd Recipe
- Total Time: 25 minutes
- Yield: 2 jars
Ingredients
- Eggs – 4 large free-range eggs
- Lemons – 4 unwaxed lemons, finely grated zest and juice only
- Caster sugar – 300g/10 1/2oz caster sugar
- Butter – cut into pieces – 225g/8oz butter, cut into pieces
Instructions
- Combine and Heat Ingredients: In a saucepan, break the eggs and whisk them together. Stir in the remaining ingredients and place the saucepan over medium heat.
- Whisk and Thicken: Continuously whisk the mixture over the heat until it coats the back of a spoon and slightly thickens—this process might take around 7-10 minutes. Be cautious not to let the mixture come to a boil, as it may risk splitting.
- Cool and Transfer: Remove the saucepan from the heat and allow the mixture to cool. Spoon the lemon curd into a sterilized jar (or two small jars), seal them tightly, and let the curd continue to thicken.
- Chill for Preservation: Store the freshly made lemon curd in the refrigerator, where it can be kept for up to a month. Remember, once the jar is opened, make sure to consume the lemon curd within a week.
- Enjoy your homemade lemon curd!
Notes
- Gently wash and dry the lemons before zesting and juicing to ensure the best flavor.
- Use unwaxed lemons to avoid any bitterness in the curd.
- To sterilize jars, wash the jars in very hot, soapy water or put them through the hot cycle of a dishwasher. Place the jars onto a baking tray and slide them into an oven preheated to 160C/325F/Gas 3 for 10–15 minutes.
- Prep Time: 15
- Cook Time: 10
- Category: Sauce/Dressing
- Method: Boiling
- Cuisine: British
