Mary Berry Lemon Curd Recipe

Mary Berry’s Lemon Curd is a classic British preserve that’s wonderfully tangy, smooth, and bursting with fresh lemon flavor. It’s perfect for spreading on toast, filling cakes and pastries, or simply enjoying by the spoonful. With its vibrant yellow color and rich, creamy texture, homemade lemon curd is far superior to any store-bought version, and it’s surprisingly easy to make with just a few simple ingredients.

What is Mary Berry’s Lemon Curd?

Mary Berry’s Lemon Curd is a traditional British spread made from lemons, sugar, butter, and eggs. The ingredients are gently cooked together to form a thick, creamy curd that’s both sweet and tart. The result is a luscious lemon curd that can be used in a variety of ways, from topping scones to filling tarts.

Other Popular Recipes

• Mary Berry Lemon Curd Cake
• Nigella Lemon Curd
• Mary Berry Lemon Posset

Why You Should Try This Recipe

• Fresh and Tangy Flavor: Homemade lemon curd has a bright, zesty flavor that’s hard to beat.
• Simple Ingredients: This recipe uses only a few basic ingredients that you likely already have in your kitchen.
• Versatile: Lemon curd can be used in numerous desserts and breakfast dishes, making it a handy recipe to have.
• Quick to Make: It takes just about 15 minutes to whip up a batch of lemon curd, and it can be stored for later use.
• Mary Berry’s Classic Touch: Renowned for her baking expertise, Mary Berry’s recipes are always reliable and delicious.

Ingredients Needed to Make Mary Berry Lemon Curd

Gathering your ingredients is the first step toward making this delicious lemon curd.

Here’s what you’ll need.

• 4 large lemons (zest and juice)
• 4 large eggs
• 350g caster sugar
• 225g unsalted butter, cubed

Equipment

Having the right tools on hand will make the process smoother and more efficient. Ensure you have these items ready before you start.

• Heatproof bowl
• Saucepan
• Whisk
• Citrus juicer
• Zester
• Sieve
• Sterilized jars for storage

Instructions to Make Mary Berry Lemon Curd

Now that you have everything ready, it’s time to start making your lemon curd. Follow these steps for a perfect result.

• Prepare the Ingredients: Start by zesting the lemons, then juice them. You should have about 200ml of lemon juice. Set the zest and juice aside.
• Combine Ingredients: In a heatproof bowl, whisk together the eggs and sugar until well combined. Add the lemon juice, zest, and butter cubes to the mixture.
• Cook the Lemon Curd: Place the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir continuously with a whisk or a wooden spoon until the butter melts and the mixture thickens. This process usually takes about 10-15 minutes. The lemon curd is ready when it coats the back of a spoon and holds its shape.
• Strain the Curd: For a smooth finish, strain the lemon curd through a sieve into a clean bowl to remove the zest and any bits of cooked egg.
• Cool and Store: Allow the lemon curd to cool slightly before transferring it to sterilized jars. Seal the jars and let them cool completely. Store the lemon curd in the refrigerator, where it will keep for up to two weeks.

What Goes Well With Mary Berry Lemon Curd?

Lemon curd is incredibly versatile and can be paired with a variety of dishes.

Here are some ideas to get you started.

• Scones: Spread lemon curd on freshly baked scones for a delightful afternoon treat.
• Toast: A simple yet delicious way to enjoy lemon curd is by spreading it on warm toast.
• Pancakes: Use lemon curd as a topping for pancakes or waffles for a tangy twist.
• Cake Filling: Lemon curd makes an excellent filling for sponge cakes, tarts, and cupcakes.
• Yogurt: Swirl lemon curd into plain or Greek yogurt for a refreshing and flavorful breakfast or snack.
• Ice Cream: Drizzle lemon curd over vanilla ice cream for a sweet and tart contrast.

Expert Tips for Making the Best Mary Berry Lemon Curd

To achieve the best results, keep these expert tips in mind while preparing your lemon curd.

• Use Fresh Lemons: Freshly squeezed lemon juice gives the best flavor, so avoid using bottled lemon juice.
• Cook Gently: Cook the lemon curd over low heat and stir constantly to prevent curdling and to ensure a smooth texture.
• Strain for Smoothness: Straining the lemon curd removes any bits of zest or cooked egg, resulting in a silky smooth curd.
• Sterilize Jars: Sterilize your jars before filling them with lemon curd to ensure they keep well in the refrigerator.
• Cool Completely Before Storing: Let the lemon curd cool completely before sealing the jars and storing them in the fridge.

Easy Variations of Mary Berry Lemon Curd

If you’re looking to try something different, here are a few variations of the classic lemon curd recipe that you can experiment with.

• Lime Curd: Substitute the lemons with limes for a different citrus flavor.
• Orange Curd: Use oranges instead of lemons for a sweeter, milder curd.
• Lemon and Ginger Curd: Add a teaspoon of finely grated fresh ginger to the lemon curd for a spicy kick.
• Vanilla Lemon Curd: Stir in a teaspoon of vanilla extract or seeds from a vanilla pod for a hint of sweetness.
• Honey Lemon Curd: Replace some or all of the sugar with honey for a naturally sweetened version.

Best Practices to Store Mary Berry, Lemon Curd

Proper storage ensures that your lemon curd stays fresh and delicious. Follow these tips to keep it at its best.

• Store in the Fridge: Lemon curd should be stored in sterilized jars in the refrigerator, where it will be kept for up to two weeks.
• Freeze for Longer Storage: Lemon curd can be frozen for up to 3 months. Store it in a freezer-safe container, leaving some room for expansion. Thaw in the refrigerator before using.
• Use Sterilized Jars: Always use sterilized jars to store lemon curd, as this helps prevent contamination and extends shelf life.

Best Practices to Serve Mary Berry, Lemon Curd

Serving lemon curd is easy, but a few extra touches can elevate your presentation.

Here’s how to make the most of this delicious spread.

• Serve Chilled: Lemon curd is best served chilled, directly from the refrigerator.
• Pair with Complementary Flavors: Serve lemon curd with foods that complement its tartness, such as sweet pastries, creamy desserts, or buttery scones.
• Garnish for Presentation: For a touch of elegance, garnish your lemon curd dishes with fresh berries, mint leaves, or a sprinkle of powdered sugar.

How Can I Make Mary Berry Lemon Curd Healthier?

For those looking to enjoy lemon curd with a healthier twist, these simple modifications can help reduce sugar and fat while maintaining great flavor.

• Reduce Sugar: Lower the sugar content by 25% for a less sweet, more tangy curd.
• Use Half Butter: Replace half of the butter with a lighter option, like coconut oil, to reduce the fat content.
• Use Egg Whites: For a lower-fat version, use egg whites instead of whole eggs, though the texture may be slightly different.
• Honey as a Sweetener: Substitute the caster sugar with honey for a natural sweetener alternative.
• Lighter Cream: Incorporate a bit of lighter cream instead of some of the butter for a creamier, but less rich, curd.

Nutrition Value (per serving):

• Calories: 180
• Fat: 12g
• Carbohydrates: 18g
• Protein: 2g
• Sugar: 17g

FAQs

How long will lemon curd stay fresh?

The lemon curd will stay fresh for up to two weeks when stored in sterilized, airtight jars in the refrigerator. Ensure the jars are properly sealed to maintain freshness and prevent any contamination. For longer storage, lemon curd can be frozen for up to three months.

Why is my lemon curd runny?

Lemon curd can be runny if it hasn’t been cooked long enough or if the heat is too low. To thicken lemon curd, continue cooking it over a gentle simmer, stirring constantly until it coats the back of a spoon. The acidity in the lemon juice will help thicken the curd as it cooks.

What’s the difference between lemon curd and custard?

The main difference between lemon curd and custard is their ingredients and texture. Lemon curd is made from lemons, sugar, eggs, and butter, resulting in a rich, tangy spread. Custard, on the other hand, is typically made from milk or cream, sugar, and egg yolks, producing a creamier, less tangy dessert that is often served warm.

Can I use lemon pie filling instead of lemon curd?

Lemon pie filling and lemon curd are similar but not identical. Lemon pie filling is thicker and often has cornstarch as a thickening agent, making it less rich and tangy compared to lemon curd. While you can use lemon pie filling as a substitute, the flavor and texture will be slightly different.

Is lemon curd good for you?

Lemon curd, while delicious, is high in sugar and fat due to the sugar, eggs, and butter used in the recipe. It should be enjoyed in moderation as part of a balanced diet. However, it does provide some vitamin C from the lemons, adding a small nutritional benefit.

How do I prevent lemon curd from curdling?

To prevent lemon curd from curdling, cook it gently over low heat, stirring constantly. Ensure that the bowl used for cooking does not touch the simmering water beneath it. If the heat is too high or if you stop stirring, the eggs can cook too quickly, leading to curdling.

Can I freeze lemon curd?

Yes, you can freeze lemon curd. Store it in an airtight, freezer-safe container, leaving some space at the top for expansion. Lemon curd can be frozen for up to 3 months. To use, thaw it in the refrigerator overnight before serving.

Why is my lemon curd not thickening?

If your lemon curd is not thickening, it may need more time on the heat. Continue cooking it over low heat, stirring constantly, until it coats the back of a spoon. The acidity of the lemons, combined with the heat, will eventually cause the curd to thicken as it cooks.

Final Words

Mary Berry’s Lemon Curd is a deliciously tangy and versatile treat that’s perfect for adding a burst of citrus flavor to a variety of dishes. Whether you’re spreading it on toast, filling a cake, or simply enjoying it by the spoonful, this lemon curd is sure to become a favorite. With its bright flavor and creamy texture, it’s a classic recipe that every home cook should have in their repertoire. Give it a try and savor the delightful taste of homemade lemon curd!

More By British Baking Recipes

• Jamie Oliver Lemon Curd
• Mary Berry Red Velvet Cupcakes
• Mary Berry Lemon Posset Tart
• Nigella Lawson No Bake Lemon Curd Cheesecake

Print