Mary Berry Lemon Curd Recipe
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!
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
- 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. 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!
- 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!