This Mary Berry Lemon Curd is a tangy and silky recipe, which is made with fresh lemon juice and rich egg yolks. It’s a classic, foolproof recipe, the perfect homemade spread for scones or filling for tarts, ready in about 20 minutes.
Mary Berry Lemon Curd Ingredients
A classic combination for a truly authentic and delicious spread.
- 4 large unwaxed lemons
- 200g (1 cup) caster sugar
- 100g (½ cup) unsalted butter, cubed
- 2 large free-range eggs, plus 2 large free-range egg yolks
How To Make Mary Berry Lemon Curd
A step-by-step guide to this wonderfully rich and tangy homemade classic.
- Prep the Lemons and Eggs: Finely grate the zest from the lemons into a large heatproof bowl. Squeeze the juice from the lemons and add it to the bowl along with the caster sugar. In a separate small bowl, lightly whisk the whole eggs and the egg yolks together, then add them to the lemon mixture.
- Melt and Cook: Place the heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Add the cubes of butter to the mixture.
- Thicken the Curd: Stir the mixture continuously with a wooden spoon or a whisk over the gentle heat for about 10-15 minutes. It’s very important that the mixture does not boil. The curd is ready when it has thickened enough to coat the back of a wooden spoon.
- Pot and Cool: Immediately pour the hot curd through a sieve into clean, sterilized jars. Let it cool completely before sealing with lids and storing in the refrigerator.
Recipe Tips
For the smoothest, most flavorful lemon curd every time.
- How to avoid a grainy or scrambled curd? The two most important secrets are using a gentle heat and stirring constantly. The double boiler method (a bowl over a pan of simmering water) provides the perfect, gentle heat. Never let the mixture boil, as this will curdle the eggs.
- Why use a glass bowl? The high acidity of the lemons can react with some metal bowls (like aluminum), which can give the curd a metallic taste. Using a heatproof glass or ceramic bowl is the best and safest option.
- How do I know when it’s perfectly thickened? The classic test is to dip a wooden spoon into the curd. When you run your finger across the back of the spoon, it should leave a clean, clear path that doesn’t run. Remember, the curd will thicken up considerably more as it cools.
- Can I make this without a double boiler? Yes, you can make it directly in a heavy-bottomed saucepan over a very, very low heat. You will need to be extra vigilant and stir constantly to prevent the eggs from catching on the bottom and scrambling.
What To Serve With Lemon Curd
Classic accompaniments for this versatile, tangy treat.
Homemade lemon curd is a classic British delight. It’s fantastic for:
- Spreading generously on warm, freshly baked scones with clotted cream
- As a filling for a classic Lemon Meringue Pie or small tarts
- As a topping for toast, pancakes, or waffles
- Swirled into plain yogurt or layered in a trifle
- As a filling for a Victoria sponge cake
How To Store Lemon Curd
Keeping your homemade curd fresh.
- Refrigerate: Once completely cooled and potted in sterilized jars, the lemon curd must be stored in the refrigerator. It will keep well for up to 2-3 weeks.
Mary Berry Lemon Curd Nutrition Facts
An estimated guide per tablespoon.
- Calories: 65 kcal
- Carbohydrates: 8 g
- Protein: 1 g
- Fat: 3.5 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Lemon curd is a much richer spread made from a base of egg yolks, butter, sugar, and lemon. Lemon pie filling is often lighter and is typically thickened with cornstarch rather than just eggs.
For the best, brightest flavor, it is absolutely essential to use fresh lemons. The fresh zest and juice provide a vibrant, aromatic flavor that you simply cannot get from a bottle.
This usually means it wasn’t cooked for long enough or over a high enough (but still gentle) heat. It needs about 10-15 minutes of constant stirring over a gentle simmer to allow the eggs to cook and thicken the mixture properly.
Try More Recipes:
- Mary Berry Chicken Pasta Bake Recipe
- Mary Berry Cauliflower Cheese Recipe
- Mary Berry Tuscan Chicken Recipe
Mary Berry Lemon Curd Recipe
Description
A classic, foolproof recipe for a rich, silky-smooth, and tangy homemade lemon curd from Mary Berry. The perfect spread for scones or a delicious filling for tarts and cakes.
Ingredients
Instructions
- In a large heatproof bowl, combine the lemon zest, lemon juice, and sugar. Whisk in the whole eggs and the egg yolks.
- Place the bowl over a saucepan of gently simmering water (a bain-marie).
- Add the cubed butter to the bowl.
- Stir the mixture continuously with a wooden spoon or whisk for 10-15 minutes, until the butter has melted and the mixture has thickened enough to coat the back of a spoon. Do not let it boil.
- Pour the curd through a fine-mesh sieve into sterilized jars.
- Let it cool completely before sealing and storing in the refrigerator.
Notes
- The secret to a perfectly smooth, non-scrambled lemon curd is to cook it over a gentle, indirect heat and to stir constantly.
- The curd will thicken up significantly as it cools down in the jars.
- Using fresh lemon juice and zest is absolutely essential for the best flavor.
- Homemade lemon curd makes a wonderful gift and will keep in the fridge for several weeks.
