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Mary Berry Lemon Curd

Mary Berry Lemon Curd recipe
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Mary Berry Lemon Curd is a classic homemade preserve created by gently cooking fresh lemon juice, zest, sugar, butter, and eggs until thickened. It delivers a bright, citrus-rich spread that works beautifully in cakes, pastries, and afternoon tea bakes.

Ingredients

Scale

  • 4 large lemons (zest and juice)

  • 200g caster sugar

  • 100g unsalted butter (cut into cubes)

  • 3 large eggs

  • 1 egg yolk (optional, for extra richness)

Instructions

Step 1: Prepare the lemons

Zest the lemons finely and squeeze out the juice, removing any seeds. The zest adds aroma, and the juice brings the bright flavour.

Step 2: Combine the ingredients

Place the lemon zest, lemon juice, sugar, and cubed butter into a heatproof bowl set over a saucepan of simmering water.

Step 3: Melt the mixture

Stir gently until the butter melts completely and the sugar dissolves, giving you a smooth base.

Step 4: Add the eggs

Whisk the eggs and optional yolk in a separate bowl, then slowly pour them into the warm lemon mixture while whisking continuously to prevent scrambling.

Step 5: Thicken the curd

Cook gently for 8–10 minutes, stirring constantly until the curd thickens enough to coat the back of a spoon.

Step 6: Strain for smoothness

Pour the curd through a fine sieve to remove the zest and create a perfectly silky finish.

Step 7: Jar and cool

Transfer to a clean glass jar and allow it to cool completely before refrigerating.

Find it online: https://maryberrycooks.co.uk/mary-berry-lemon-curd-recipe/