Growing up, my grandmother always had a jar of homemade lemon curd sitting in the fridge, ready to be spread over warm toast or swirled into yogurt. The first time I made it myself, I followed Mary Berry’s Lemon Curd Recipe, and the results were nothing short of magical—smooth, creamy, and bursting with citrusy goodness. Today, I want to share this classic recipe so you can enjoy its tangy sweetness just like I did.
Why You’ll Love This Mary Berry Lemon Curd Recipe
- Incredibly Fresh & Zesty – The vibrant lemon flavor shines through in every spoonful.
- Easy to Make – With just a few ingredients, you can whip up a homemade curd in no time.
- Versatile – Use it as a spread, a filling for pastries, or even a topping for cheesecakes.
- No Preservatives – Unlike store-bought versions, this curd is made with all-natural ingredients.
Ingredients You’ll Need
- 4 large eggs
- 2 large lemons, zest and juice
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, cubed
Instructions For Mary Berry’s Lemon Curd Recipe
1. Prepare a Bain-Marie
Fill a saucepan with an inch of water and bring it to a gentle simmer. Place a heatproof bowl over the pan, ensuring it doesn’t touch the water.
2. Whisk the Ingredients
In the bowl, whisk together the eggs, sugar, lemon juice, and lemon zest until fully combined.
3. Cook Until Thickened
Stir constantly over low heat for about 10–15 minutes, or until the mixture thickens and coats the back of a spoon.
4. Add Butter
Remove from heat and gradually stir in the butter until melted and smooth.
5. Strain & Store
Strain the curd through a fine-mesh sieve to remove any lumps, then transfer it to sterilized jars.
6. Chill & Enjoy
Allow the curd to cool before refrigerating. It will continue to thicken as it sets.
Nutritional Facts (Per Serving)
- Calories: 120
- Protein: 2g
- Carbohydrates: 15g
- Fat: 6g
- Sugar: 14g
Pro Tips for Perfect Lemon Curd
- Use Fresh Lemons – Bottled lemon juice won’t give the same fresh, zesty flavor.
- Whisk Constantly – This prevents the eggs from scrambling and ensures a smooth texture.
- Low & Slow Cooking – Avoid high heat to prevent curdling.
- Strain the Curd – For an ultra-smooth finish, pass it through a sieve before storing.
Final Thought on Mary Berry’s Lemon Curd Recipe
Homemade Mary Berry’s Lemon Curd Recipe is a treat that elevates any meal with its bright and citrusy charm. Try making it yourself, and let me know how you enjoy this delightful spread!
Mary Berry Lemon Curd Recipe – A Zesty Delight for All Occasions
