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Mary Berry Lemon Curd Recipe

Mary Berry Lemon Curd Recipe

Mary Berry's lemon curd is bright, intensely lemony, and silky smooth — made in 15 minutes on the hob.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Servings: 2 200ml jars
Course: Appetizer, Dessert
Cuisine: British
Calories: 65
Ingredients Method Notes

Ingredients
  

  • Finely grated zest of 4 unwaxed lemons
  • Juice of 4 large lemons approximately 150ml
  • 200 g caster sugar
  • 100 g unsalted butter cold and cubed
  • 3 large eggs plus 2 large egg yolks beaten together

Method
 

  1. Sterilise jars in a 140°C oven for 15 minutes.
  2. Place lemon zest, lemon juice, caster sugar, cold cubed butter, and beaten eggs and yolks in a large heatproof bowl. Do not mix yet.
  3. Place bowl over a pan of gently simmering water — base must not touch the water. Stir everything together. Cook over simmering water for 10–15 minutes, stirring constantly, until the curd coats the back of a spoon thickly and a drawn line holds its shape. Never let it boil.
  4. Remove from heat. Strain through a fine sieve into a clean jug.
  5. Pour immediately into warm sterilised jars. Place a disc of baking parchment on the surface. Seal. Label. Cool then refrigerate.

Notes

Use unwaxed lemons — the wax can affect the flavour.
Include the extra egg yolks — they give a richer colour and more stable set.
Never let the curd boil — keep the water at a gentle simmer throughout.
Stir constantly — do not leave it unattended.
Always strain before potting for a completely smooth curd.
The curd thickens further as it cools — it will look slightly runny when hot.
Stores in the fridge for up to 4 weeks. Freezes for up to 3 months.
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