Whip up this zesty, silky Mary Berry lemon curd, bursting with tangy flavour, in just one pot! A fuss-free recipe that’s perfectly tart, not too sweet!
Prep: 15 mins Total: 25 mins Yields: 2 jars
Mary Berry Lemon Curd Recipe
Mary Berry’s Lemon Curd Recipe is the easiest recipe for lemon curd akin to capturing a jar full of sunshine. You will never buy lemon curd from the store again after you make this simple homemade one-pot recipe with just a handful of ingredients and a few minutes over the stove. My lemon curd recipe is silky smooth, tangy, sweet, and delicious spooned over yoghurt or ice cream, used as a filling in cakes, pies, and cupcakes, or served with pancakes, crepes, granola, and berries. It’s super creamy and made with fresh lemon juice and zest.
Why you’ll love it
- One pot recipe: This lemon curd is so easy to make because you can mix all of the ingredients in one pot and you don’t need a double boiler.
- Bright citrus flavour: If you love lemon, you will love how bright and zesty this one is! It’s full of lemon zest and tart and tangy lemon juice with just the right amount of sugar to balance it out.
- Not too sweet: There’s just the right amount of sugar to make this recipe work and give a silky texture without being too sweet. It’s a nice tart curd!
- No corn starch: This recipe is set naturally by the egg proteins that form a gel. You don’t need any cornstarch to thicken it!
- It’s so versatile: You can use this curd as a cake filling or topping, you can use it to fill cupcakes and make my lemon cupcakes, serve it with yoghurt or on top of ice cream, serve it with fresh berries and crumbled meringue or how about with pancakes or crepes for a light breakfast or brunch? It is delicious everywhere!
Ingredients
- Eggs – (4 large free-range eggs) Eggs provide the majority of the structure for the curd and are important. They add firmness for a thick, spoonable texture, while the creaminess and tenderness. Egg proteins are set into a protein network to create a soft gel-like texture. Mary Berry makes the recipe simpler by using whole eggs instead of adding extra egg yolks.
- Lemon Juice – (Juice of 4 unwaxed lemons) I only make lemon curd with freshly squeezed lemon juice (not bottled). It provides a tangy flavor and the acidity also helps to set the egg proteins. Bottled lemon juice is pasteurized, heating it to destroy the bacteria before bottling. The heat reduces the quality of the taste.
- Lemon Zest – (Finely grated zest of 4 unwaxed lemons) Most of the lemon flavour comes from the yellow zest on the outside of the lemon. That is where the flavorful oils live, so I like to zest my lemons before I juice them and rub the zest into the sugar for extra flavour. You can strain the curd at the end to remove the zest.
- Caster sugar – (300g/10½oz caster sugar) Sugar is so important here! It sweetens the curd to balance the acidity and plays a major role in creating a silky texture that prevents the egg proteins from coagulating too firmly.
- Butter – (225g/8oz butter, cut into pieces) The key to a delicious silky lemon curd is a bit of butter to make it smooth and glossy. It also helps it set up with a thicker texture as the butterfat hardens. The trick to making one-pot lemon curd is to add the butter at the beginning – the fat will protect the egg proteins from curdling.
Lemon Curd Ingredient Variations
- Add a touch of vanilla extract for a fragrant twist.
- Experiment with lime, grapefruit or orange zest for unique citrus variations.
- Use fresh, organic lemons for the best flavour.
- Adjust the amount of sugar according to the tartness of the lemons.
Vegan Lemon Curd Ingredient Substitution
To make a vegan lemon curd, substitute dairy butter with vegan butter or coconut oil, and eggs with aquafaba and arrowroot starch. Add a dash of turmeric for that classic yellow hue!
- Aquafaba (120 ml / 1/2 cup): The vegan alternative to egg whites, derived from chickpea brine. It mimics the texture of egg whites, making it perfect for lemon curd.
- Chickpea flour (3 tbsp): Combining this with aquafaba gives a consistency akin to whisked egg yolks, crucial for the curd’s texture.
- Arrowroot starch (1 tsp): Enhances thickness, ensuring the curd reaches the desired consistency.
- Vegan butter (225g/8oz, cut into pieces): Functions similarly to traditional butter, aiding in thickening the curd.
- Turmeric (1/8 tsp): For a vibrant yellow colour, mimicking the hue derived from egg yolks use an all-natural vegan (and anti-inflammatory!) substitute, turmeric!
How to make Mary Berry Lemon Curd Recipe
Time needed: 25 minutes
Equipment Required: stove, saucepan, grater, whisker, 1 big jar or 2 smaller jars,
- Wash and Dry the Lemons
Rinse the lemons under running water and wipe them with a paper towel to remove any dirt or wax from the skin.
- Grate the Zest and Squeeze the Juice
Use a fine grater or zester to grate the yellow part of the skin of the lemons, avoiding the white pith. Cut all lemons in half and squeeze out the juice.
- Prepare the Lemon Mixture
In a saucepan, break the eggs and whisk them together. Stir in the remaining ingredients and place the saucepan over medium heat.
- Cook Until Thickened
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.
- Strain and Jar the Lemon Curd
Remove the saucepan from the heat and allow the mixture to cool. Pour the lemon curd into a sterilized jar (or two small jars) through a fine mesh sieve, seal them tightly, and let the curd continue to thicken. Store the freshly made lemon curd in the refrigerator for at least 6 hours until set. The curd can be refrigerated for up to a month. Remember, once the jar is opened, consume the lemon curd within a week.
- Serve
Enjoy your Homemade Lemon Curd served on tarts, pancakes or simply on toast!
Cooking Tips
- Rub the sugar together with the lemon zest. Why? The yellow part of lemon skin contains essential oils (the same ones used to make citrus fragrances in perfumes and lemon-scented soaps) and when you rub sugar against them, it releases these oils. The oils coat the flat surfaces of the sugar crystals and make the curd taste extra lemony – a technique that’s known as “plating” in the food industry. Sugar also acts as an abrasive to help break down the zest so that there aren’t large stringy pieces of it that would distract from the silky smooth texture of this curd.
- Cook over gentle heat. Overcooking will cause proteins to bond too tightly, squeezing water out from between them and giving them a rubbery, lumpy texture. For insurance, indirect heat via steam is used to moderate the cooking temperature since boiling water cannot exceed 100°C. This recipe uses whole eggs to add firmness for a thick, spoonable texture, while the extra yolk adds creaminess and tenderness.
- Strain the curd. Pass the hot curd through a sieve for the smoothest texture and to remove any accidental bits of cooked egg (it happens to the best of us).
- Cover with a piece of plastic wrap directly over the surface before chilling to prevent a skin from forming. This prevents the proteins on the surface of the curd from drying out which is what creates the “skin” or a film on top. It is perfectly fine and edible, but it will create some lumps in the curd.
How to serve Mary Berry Lemon Curd Recipe?
- As a spread: Savour Mary Berry’s Lemon Curd as a delightful spread on warm toast or freshly baked scones.
- Filling or topping: Use it as a filling for cakes, tarts, and pastries, adding a burst of zesty goodness to your sweet creations.
- Layer in parfaits: For an elegant touch, layer it in parfaits or yoghurt for a tangy and indulgent treat.
Storing Suggestions
Sterilize the Jars
Make sure to sterilize the jars. 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.
Refrigerate
Store the lemon curd in the refrigerator for up to a month. Once opened, consume within a week.
Health Info
- Glycemic Index: 63 (Moderate)
- Glycemic Load: 10 (Low)
Nutrition Facts
You might like more…
MORE LEMON RECIPES:
- Lemon Crumble Cake
- Mary Berry Lemon & Yogurt Cake
- Italian Lemonade Soda
- Homemade Limoncello Recipe
- Lemon Glazed Blueberry Scones
FAQ
To prevent the lemon curd from forming a skin, you can place a piece of parchment paper or plastic wrap directly on the surface of the curd before sealing the jar or jars.
To make dairy-free or vegan lemon curd, you can replace the butter with vegan butter or coconut oil, and replace the eggs and egg yolk with 120 ml (1/2 cup) of aquafaba (the liquid from a can of chickpeas) and 2 teaspoons of cornstarch or chickpea flour. Whisk the aquafaba and cornstarch together and follow the same steps as above.
If your lemon curd is not getting thick, you may need to cook it for a longer time. Cook it over low heat and stir constantly until it thickens enough to coat the back of a spoon.
While fresh lemon juice is preferred for its superior flavour and aroma, you can use bottled lemon juice in a pinch. Keep in mind that bottled juice may lack the freshness and zestiness of fresh lemons, which could slightly alter the taste of the curd.
Final takeaway (5/5)
This one-pot lemon curd recipe is a game-changer in the kitchen. With its simplicity and versatility, you’ll find yourself whipping up batches of this tangy delight regularly. Whether you’re filling pastries, topping desserts, or simply indulging in a spoonful straight from the jar, this homemade lemon curd is sure to brighten any dish and elevate your culinary creations. Once you try it, you’ll never go back to store-bought lemon curd again!
Mary Berry Lemon Curd Recipe
Ingredients
- 4 large free-range eggs
- lemon juice of 4 unwaxed lemons
- lemon zest of 4 unwaxed lemons finely grated
- 300 grams 10½ ounces caster sugar
- 225 grams 8 ounces butter, cut into pieces
Instructions
- Wash and Dry the Lemons: Rinse the lemons under running water and wipe them with a paper towel to remove any dirt or wax from the skin.
- Grate the Zest and Squeeze the Juice: Use a fine grater or zester to grate the yellow part of the skin of the lemons, avoiding the white pith. Cut all lemons in half and squeeze out the juice.
- Prepare the Lemon Mixture: In a saucepan, break the eggs and whisk them together. Stir in the remaining ingredients and place the saucepan over medium heat.
- Cook Until Thickened: 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.
- Strain and Jar the Lemon Curd: Remove the saucepan from the heat and allow the mixture to cool. Pour the lemon curd into a sterilized jar (or two small jars) through a fine mesh sieve, seal them tightly, and let the curd continue to thicken.
- Chill for Preservation: Store the freshly made lemon curd in the refrigerator for at least 6 hours until set. The curd can be refrigerated for up to a month. Remember, once the jar is opened, consume the lemon curd within a week.
- Enjoy your homemade Mary Berry lemon curd!
Notes
- 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. LEMON CURD VARIATIONS
- Add a touch of vanilla extract for a fragrant twist.
- Experiment with lime, grapefruit or orange zest for unique citrus variations.
- Use fresh, organic lemons for the best flavour.
- Adjust the amount of sugar according to the tartness of the lemons. VEGAN LEMON CURD INGREDIENT SUBSTUTIONS
To make a vegan lemon curd, substitute dairy butter with vegan butter or coconut oil, and eggs with aquafaba and arrowroot starch. Add a dash of turmeric for that classic yellow hue!
- Aquafaba (120 ml / 1/2 cup): The vegan alternative to egg whites, derived from chickpea brine. It mimics the texture of egg whites, making it perfect for lemon curd.
- Chickpea flour (3 tbsp): Combining this with aquafaba gives a consistency akin to whisked egg yolks, crucial for the curd's texture.
- Arrowroot starch (1 tsp): Enhances thickness, ensuring the curd reaches the desired consistency.
- Vegan butter (225g/8oz, cut into pieces): Functions similarly to traditional butter, aiding in thickening the curd.
- Turmeric (1/8 tsp): For a vibrant yellow colour, mimicking the hue derived from egg yolks use an all-natural vegan (and anti-inflammatory!) substitute, turmeric!
I made this with local lemons on Madeira Island [Portugal] it really is bottled sunshine and much tangy than imported lemons. Because I’m pretty new to the kitchen I used half the stated ingredients….big mistake, it cooked perfectly [in a double boiler] and it’s not going to last long. The big plus is it’s so easy to make. Might try with local tangerines or mix lemon and lime.
I’m happy that you liked it and the choice of lemons is usually very important! I usually use our own lemons grown here in the island of Malta. Good things tend to vanish quickly in the kitchen. I’m really interested as well in trying the tangerine curd to add them to pavlovas or egg meringues! Let me know if you try it 🙂