Description
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.
Ingredients
Scale
- 4 large lemons (zest and juice)
- 4 large eggs
- 350g caster sugar
- 225g unsalted butter, cubed
Instructions
- 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.