Mary Berry Lemon Curd is simple and easy to make. It requires only 4 ingredients and can be made in under 20 minutes. Eggs are whisked together in a saucepan with the lemon zest and juice, sugar, and butter. The mixture is then heated over medium heat until it becomes thick and creamy.
The result is a tangy and sweet spread perfect for adding a burst of flavour to cakes, tarts and pastries. 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.
Preparation time
10 to 30 mins
Cooking time
10 to 30 mins
Serves
Serves 8
By Mary Berry
From Saturday Kitchen
Ingredients
- Unwaxed lemons: 4
- Caster sugar: 300g
- Unsalted butter: 225g cut into pieces
- Large free-range eggs: 4
Equipment
- Heatproof bowl
- Pan for simmering water
- Whisk
- Measuring spoons
- Grater
- Sterilized jars for storage
Lime Curd
Use limes to create Lime curd. Lime is more acidic than lemon so it will require more sugar to balance the flavour. Use the same number of limes but Increase the sugar by a tablespoon or two to balance the acidity.
Orange Curd
Use oranges to create Orange curd. This will be sweeter and milder than lemon curd. Use the same number of oranges but reduce the sugar by a tablespoon or two as oranges are naturally sweeter than lemons.
Dairy-Free
For those who are lactose intolerant or prefer a dairy-free diet, there are a few substitutions that can be made to the recipe.
- Replace the butter with a dairy-free alternative such as margarine or coconut oil
- Use corn starch instead of eggs to thicken the curd
- Replace the caster sugar with a vegan-friendly sweetener such as corn syrup or maple syrup.
Method
- Prepare the Lemons
Grate the zest of the lemons and squeeze their juice. Strain the juice to remove any seeds or pulp. - Mix Ingredients
In a heatproof bowl, combine the lemon zest and juice, sugar, and butter. Place the bowl over a pan of simmering water ensuring the water doesn’t touch the bowl. - Add Eggs
In a separate bowl, lightly whisk the eggs. Then gradually add them to the lemon mixture, stirring constantly until all ingredients are well combined. - Cook the Curd
Continue to cook the mixture over the simmering water for about 10 minutes, stirring frequently, until it thickens.
Be careful the water does not boil as this will curdle the curd - Cool and Store
Once thickened, remove the curd from the heat and let it cool. Pour it into sterilized jars and store them in the fridge.
