Mary Berry’s lemon curd is a delightful blend of tangy sweetness and creamy texture, perfect for enhancing a variety of dishes. From a simple spread on toast, scones, or muffins to a sophisticated filling for cakes, pies, and tarts, or even as a topping for yogurt, ice cream, or cheesecake, lemon curd adds a burst of flavor. It’s also a wonderful homemade gift idea for lemon lovers.
Mary Berry’s lemon curd recipe is simple, using only lemons, sugar, butter, and eggs to make approximately 450 grams (1 pound) in about 15 minutes. It’s gluten-free and vegetarian-friendly.
Let’s make this delicious lemon curd together. I’ll share tips for great results.
What is Mary Berry Lemon Curd?
Mary Berry lemon curd is a homemade lemon spread that is made with fresh lemons, sugar, butter, and eggs. It has a smooth, creamy, and tangy texture and flavor, and it can be used in various ways. Known for its richly smooth and creamy consistency, this curd offers a perfectly balanced tangy flavor that enriches a variety of dishes. It is versatile in use, serving not just as a delicious spread for your morning toast but also as an exquisite filling for desserts.
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Why You Love this Recipe
- Simplicity in Preparation: With just four ingredients and a brief 15-minute cooking time, this recipe is straightforward and hassle-free.
- Exquisite Taste: It strikes an ideal balance between sweetness and tangy lemon flavor, offering a delightful taste experience.
- Flexibility in Use: Its versatility extends from a delightful breakfast spread to an elegant dessert filling, and even as a unique homemade gift.
- Diet-Friendly: Being both gluten-free and vegetarian, it caters to a wide range of dietary needs and preferences.
Ingredients Needed to Make Mary Berry Lemon Curd
To make this recipe, you’ll need the following ingredients:
- 4 large lemons (preferably unwaxed and organic)
- 200 grams (7 ounces) of caster sugar (or granulated sugar)
- 100 grams (3.5 ounces) of unsalted butter, cut into small pieces
- 3 large eggs, plus 1 egg yolk, lightly beaten
Equipment
- A fine grater or zester
- A sharp knife and a cutting board
- A small saucepan
- A heatproof bowl that fits snugly over the saucepan (or a double boiler)
- A wooden spoon or a whisk
- A sieve
- A jug or a measuring cup
- A sterilized jar with a lid (or several small jars)
Instructions to Make Mary Berry Lemon Curd
Step 1: Wash and Dry the Lemons
Rinse the lemons under running water and wipe them with a paper towel. This will remove any dirt or wax from the skin.
Step 2: Grate the Zest and Squeeze the Juice of the Lemons
Use a fine grater or zester to grate the yellow part of the skin of two lemons, avoiding the white pith. Cut all four lemons in half and squeeze the juice out of them, using a juicer or your hands. You should have about 200 ml (3/4 cup) of lemon juice. If you have more or less, adjust the amount of sugar accordingly.
Step 3: Prepare the Lemon Mixture
Put the lemon zest, lemon juice, sugar, and butter in a heatproof bowl. Transfer the mixture to a large heatproof bowl that fits snugly over a small saucepan. You can also use a double boiler if you have one.
Step 4: Cook the Mixture Over Simmering Water
Place the bowl over a saucepan of simmering water. Fill the saucepan with some water and bring it to a boil. Then lower the heat and let it simmer gently. Place the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. This will create a gentle and even heat for the lemon curd to cook.
Step 5: Stir the Lemon Mixture
Stir the lemon mixture occasionally, until the butter melts and the sugar dissolves. This will take a few minutes.
Step 6: Add Eggs to the Mixture
Gradually add the beaten eggs and egg yolk to the lemon mixture, stirring constantly. This will prevent the eggs from scrambling and create a smooth and creamy texture.
Step 7: Cook Until Thickened
Cook the lemon curd over low heat, stirring constantly, for about 10 minutes, or until it thickens and coats the back of the spoon. Check the doneness by drawing a line on the spoon with your finger. If the line stays clear, the lemon curd is ready. Do not let the lemon curd boil, or it will curdle and separate.
Step 8: Strain the Lemon Curd
Remove the bowl from the heat and strain the lemon curd through a sieve. This will remove any bits of egg or lemon zest, and make the curd smooth and silky.
Step 9: Jar the Lemon Curd
Pour the lemon curd into a sterilized jar or jars, and seal with the lid or lids. Leave some space at the top. Wipe any spills with a clean cloth.
Step 10: Cool and Store
Let the lemon curd cool completely at room temperature, then store it in the refrigerator for up to two weeks, or in the freezer for up to three months. Label the jar or jars with the date and the name of the product.
Step 11: Enjoy Your Homemade Lemon Curd
Enjoy your homemade lemon curd on its own, or with your favorite baked goods or desserts. Share it with your loved ones, or savor it all by yourself.
What Do I Serve With Mary Berry Lemon Curd?
Mary Berry’s Lemon Curd pairs beautifully with a variety of foods, making it a versatile addition to your culinary repertoire.
Here are some serving suggestions:
- Breakfast Delight: Enhance your morning toast, scones, muffins, or croissants with its zesty flavor.
- Dessert Filling: Elevate the taste of cakes, pies, tarts, and cupcakes by using it as a rich, citrus-infused filling.
- Refreshing Topping: Add a tangy twist to your yogurt, ice cream, cheesecake, or pudding.
- Fruity Dip: It serves as a delicious dip for fresh fruits, cookies, or crackers, perfect for a light snack.
- Charming Gift: Fill small jars with lemon curd, adorn them with ribbons and labels, and present them as thoughtful, homemade gifts.
Pro Tips to Make Perfect Mary Berry Lemon Curd
To make sure your lemon curd turns out perfectly, follow these tips:
- Use fresh and organic lemons, if possible, for the best flavor and aroma.
- Adjust the amount of sugar according to the tartness of your lemons and your personal taste.
- Cook the lemon curd over low heat and stir constantly to prevent it from boiling or curdling.
- Strain the lemon curd through a sieve to remove any lumps or bits of zest.
- Store the lemon curd in a sterilized jar or jars and refrigerate or freeze it for a longer shelf life.
Variations of Mary Berry Lemon Curd
Explore the versatility of Mary Berry’s Lemon Curd by experimenting with different citrus fruits.
Here are some delightful variations:
- Lime Curd: Substitute lemons with limes and slightly decrease the sugar for a zesty twist.
- Orange Curd: Use oranges instead of lemons and increase the sugar a bit for a sweeter, milder flavor.
- Grapefruit Curd: Replace lemons with grapefruits, adding a touch of honey to balance the tartness.
- Mixed Citrus Curd: Combine different citrus fruits like lemon-lime, lemon-orange, or grapefruit-lime for a unique and intriguing flavor blend.
How do I store Mary Berry Lemon Curd Leftovers?
Proper storage is key to maintaining the freshness of your lemon curd.
Here are the best methods:
- Refrigeration: Place the curd in a sterilized jar or an airtight container and ensure it’s well sealed. Refrigerate and enjoy within two weeks for the best quality.
- Freezing: For longer storage, transfer the curd to a freezer-safe container or a sealable bag. Clearly label with the date and freeze. It remains good for up to three months.
How do I reheat Mary Berry Lemon Curd Leftovers?
Reheating lemon curd is simple, and you can use either a microwave or a stovetop:
- Microwave Method: Scoop the desired amount of curd into a microwave-safe bowl. Heat for 10 to 15 seconds, stirring midway, until just warm.
- Stovetop Method: Place the lemon curd in a small saucepan. Gently warm it over low heat, stirring occasionally. Be careful not to let it reach a boil.
Where does lemon curd come from?
Lemon curd originated in England during the 19th century. It was created as a practical solution to use up surplus lemons and eggs. Over time, it became a beloved addition to the English afternoon tea tradition, often spread on scones and bread.
What does lemon curd taste like?
Lemon curd has a rich, tart, and citrusy flavor, balanced by the sweetness of sugar. Its texture is smooth and creamy, similar to a thick custard. The taste of lemon curd is both refreshing and indulgent, making it a versatile ingredient in desserts.
Nutrition value per serving (based on 8 servings):
- Calories: 348 kcal
- Total fat: 25.6 g
- Saturated fat: 15.3 g
- Sugar: 27.5 g
- Carbohydrates: 30.3 g
- Dietary fiber: 0.6 g
- Sodium: 84 mg
- Protein: 2.8 g
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Can I use bottled lemon juice instead of fresh lemons for this recipe?
While fresh lemon juice is preferred for its superior flavor and aroma, you can use bottled lemon juice in a pinch. Keep in mind that bottled juice may lack the freshness and zestiness of fresh lemons, which could slightly alter the taste of the curd.
How can I tell when the lemon curd is cooked perfectly?
The lemon curd is ready when it thickens enough to coat the back of a spoon. A good test is to draw a line through the curd on the spoon with your finger. If the line holds and the curd doesn’t run, it’s done. Be careful not to overcook, as this could cause the eggs to curdle.
My lemon curd turned out too runny. How can I fix it?
If your lemon curd is too runny, it may not have been cooked long enough. You can return it to low heat and stir continuously until it thickens. If it still doesn’t thicken, mixing a small amount of cornstarch with water and adding it to the curd can help. Do this cautiously, as too much cornstarch can alter the flavor and texture.
Is it possible to make a sugar-free version of this lemon curd?
Yes, you can make a sugar-free lemon curd by substituting the sugar with a sugar substitute. However, be aware that this can change the texture and taste of the curd. Look for a sugar substitute that is heat-stable and measures like sugar to ensure the best results.
Final Words
I hope you enjoyed this recipe for Mary Berry lemon curd, and learned how to make it at home. It’s a simple, quick, and delicious way to use up some lemons, and to add some brightness and flavor to your day.
If you have any questions, comments, or feedback, please let me know in the comment section below. I’d love to hear from you, and to see how your lemon curd turned out.
Thank you for reading, and happy cooking!
