Mary Berry Lemon Curd Recipe
The Mary Berry Lemon Curd recipe is a tangy and creamy spread made from fresh lemons, eggs, butter, and sugar. Try it with the scones and Portuguese tarts!
Ingredients
- 4 large free-range eggs
- 4 lemons (the juice and zest of 4 unwaxed lemons) finely grated
- 300 g (10½ ounces) caster sugar
- 225 g (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: Whisk the eggs together in a pot. Then stir the remaining ingredients (caster sugar, lemon juice, zest and butter) and place the pot 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 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: 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
Recipe Notes:
- Lemons: Use unwaxed organic lemons and gently wash and dry the lemons before zesting and juicing to ensure the best flavours and avoid any bitterness in the curd.
- Sugar: Adjust the amount of sugar according to the tartness of the lemons.
- Storing: Sterilize the jars before spooning 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.
- Vegan Lemon Curd Substitutions: For a vegan version, replace butter with vegan butter or coconut oil, and use aquafaba (120ml) and chickpea flour (3 tbsp) instead of eggs. Arrowroot starch (1 tsp) thickens the curd, and a dash of turmeric (1/8 tsp) adds a natural yellow colour.