Experience the bright, tangy burst of Mary Berry Lemon Curd — creamy, smooth, and perfectly balanced between sweet and citrusy. This simple spread tantalises the senses with fresh lemon zest and juice blended into a luxurious, velvety curd that livens up cakes, tarts, and pastries with every spoonful.
For example check out Mary’s Lemon Curd and Pistachio Meringue Roulade or make delicious Mary Berry Lemon Curd Cake.
Mary Berry Lemon Curd contains no preservatives or additives so is a great alternative to supermarket options.
By Mary BerryFrom Mary Berry Recipes
Mary Berry Lemon Curd scores a Nutri-Score C, balancing natural fruit content with a modest sugar and butter amount. It is a tasty homemade choice that contains no preservatives and provides natural flavour without artificial additives.
Equipment
Ingredients
- 4 unwaxed lemons
- 300g caster sugar
- 225g unsalted butter cut into pieces
- 4 large free-range eggs
Notes
- Lemons: Provide fresh citrus flavour key to bright lemon curd.
- Caster sugar: Balances acidity and adds sweetness without graininess.
- Butter: Adds creaminess for a smooth, luscious texture.
- Free-range eggs: Naturally thicken the curd, creating its signature silky finish.
Customise
- Limes: Swap lemons for a tangier lime curd. Add a little extra sugar to balance acidity.
- Oranges: Use oranges for a sweeter, milder curd. Reduce sugar accordingly.
- Butter alternatives: Replace with margarine or coconut oil for dairy-free versions.
- Thickeners: Corn starch can replace eggs for vegan-friendly curds.
- Sweeteners: Maple syrup or corn syrup offer vegan substitutes for caster sugar.
Method
- Prepare the lemons: Grate the zest from 4 unwaxed lemons and squeeze their juice. Strain the juice to remove seeds and pulp.
- Mix the lemon base: Place lemon zest, juice, 300g caster sugar, and butter pieces in a heatproof bowl. Sit it over a pan of simmering water ensuring the water does not touch the bowl.
- Whisk the eggs: In a separate bowl, lightly whisk the 4 large free-range eggs. Gradually add these to the lemon mixture, stirring constantly to combine everything smoothly.
- Cook the curd: Continue cooking over the simmering water for about 10 minutes. Stir frequently until thickened. Keep the water at a gentle simmer to prevent curdling.
- Cool and store: Remove the bowl from heat, let the curd cool slightly, then pour it into sterilized jars. Store in the fridge and enjoy within a month.
What can you serve with this
- Warm scones: Perfect for spreading lemon curd and adding a soft, buttery counterpoint.
- Fresh berries: Add juicy sharpness that lifts the overall flavour experience.
- Vanilla yoghurt: Creamy and mild, balancing the tanginess of the curd.
- Plain sponge cake: A classic base that soaks up the lemon curd’s zing beautifully.
- Shortbread biscuits: Buttery with a crumbly texture that contrasts deliciously with the smooth curd.
FAQs for Mary Berry Lemon Curd
- Can I store Mary Berry Lemon Curd for later use?
Yes, store lemon curd in sterilized jars in the refrigerator. It will keep fresh for up to one month. Always use a clean spoon to avoid contamination. - How long does Mary Berry Lemon Curd take to make?
The lemon curd takes about 10 to 30 minutes to prepare and cook, depending on your stove and technique. - Can I make dairy-free lemon curd?
Yes, replace the butter with dairy-free alternatives like margarine or coconut oil. You can also substitute caster sugar with vegan-friendly sweeteners such as maple syrup. - Can I replace lemons with other citrus fruits?
Yes, you can use limes or oranges. Lime curd is more acidic and requires more sugar, while orange curd is sweeter and requires less sugar. - Why does lemon curd sometimes curdle?
Lemon curd may curdle if cooked at too high a heat or if the mixture boils. Cooking gently over simmering water and stirring regularly prevents curdling. - How do I sterilize jars for storing lemon curd?
Wash jars in hot, soapy water or run them through a dishwasher hot cycle. Place jars in a preheated oven at 160C/325F/Gas 3 for 10-15 minutes to sterilize before filling.
Nutri-score Health Check
Mary Berry Lemon Curd earns a Nutri-Score of C, reflecting a balanced recipe that includes fresh lemons and real butter, but with moderate sugar content. It’s a treat best enjoyed in moderation.
Positive Factors
- Lemons: Naturally high in vitamin C and antioxidants.
- Butter: Provides richness and creaminess without artificial additives.
- Fresh eggs: Add protein and help achieve a smooth texture.
Negative Factors
- Caster sugar: Brings added sweetness and calories.
- Contains butter, so higher in saturated fat.
This Nutri-Score is automatically calculated from the ingredients and is meant as a general guide only.