Mary Berry Lemon Curd Recipe​

This zesty Mary Berry Lemon Curd Recipe is made with fresh lemons, rich egg yolks, unsalted butter, and fine caster sugar. The result is a beautifully smooth, tangy, and sweet spread with a vibrant yellow colour. It’s perfect for spreading on scones, filling tarts, or gifting in jars, and this classic recipe makes about 1.5 cups.

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Mary Berry Lemon Curd Recipe Ingredients

• 4 unwaxed lemons, zest and juice
• 200g (1 cup) caster sugar
• 100g (1/2 cup) unsalted butter, cubed
• 2 large free-range eggs
• 2 large free-range egg yolks

How To Make Mary Berry Lemon Curd Recipe

1. Prepare the lemons: Finely grate the zest from all four lemons and squeeze the juice. You should have about 150ml of lemon juice.
2. Whisk the base: In a large heatproof bowl, whisk the whole eggs and egg yolks together with the caster sugar until well combined. Stir in the lemon juice.
3. Set up a water bath: Place the heatproof bowl over a saucepan of gently simmering water. This is a bain-marie, or water bath. Make sure the bottom of the bowl does not touch the water, as this ensures gentle, even cooking.
4. Cook the curd: Add the cubed butter and lemon zest to the mixture in the bowl. Stir constantly with a wooden spoon or whisk as the butter melts and the mixture cooks.
5. Check for thickness: Continue to stir for about 10-15 minutes. The lemon curd is ready when it has thickened enough to coat the back of a wooden spoon. If you draw a finger through the curd on the spoon, it should leave a clear trail.
6. Strain and jar: For an extra-smooth curd, strain it through a fine-mesh sieve into a clean jug. This will remove the zest and any small bits of cooked egg. Pour the warm curd into sterilized, dry glass jars and seal immediately. The curd will continue to thicken as it cools.

Recipe Tips

• Use a Water Bath: Cooking the curd over simmering water prevents the eggs from scrambling. Direct heat is too harsh and will result in a lumpy texture. This gentle method is the key to a silky-smooth finish.
• Fresh Lemons Are Essential: For the brightest, most authentic flavour, always use fresh, unwaxed lemons. Bottled lemon juice lacks the vibrant, zesty taste that makes homemade curd so special.
• Stir Constantly: Do not walk away from the stove. Continuous, gentle stirring ensures that the curd cooks evenly and prevents a skin from forming or the bottom from catching.
• Strain for a Silky Texture: While optional, straining the finished curd through a fine sieve is highly recommended. It removes the cooked zest and guarantees a perfectly smooth, professional-quality consistency.

What To Serve Lemon Curd

Homemade lemon curd is incredibly versatile. It is famously served with warm scones and clotted cream for a classic afternoon tea. You can also use it as a delicious filling for a Victoria sponge cake, lemon meringue pie, or small tartlets. For a simple treat, swirl it into Greek yogurt or spoon it over vanilla ice cream, pavlova, or even just a slice of hot buttered toast.

How To Store Lemon Curd Leftovers

• Refrigerate: Once cooled, store the lemon curd in sterilized, airtight jars in the refrigerator. It will keep well for up to 4 weeks. Always use a clean spoon to scoop it out to prevent contamination.
• Freeze: Lemon curd freezes beautifully. Pour the completely cooled curd into a freezer-safe airtight container, leaving about a half-inch of space at the top for expansion. It can be frozen for up to one year. To use, thaw it overnight in the refrigerator.

Mary Berry Lemon Curd Recipe Nutrition Facts

• Calories: 75 kcal
• Total Fat: 4g
• Saturated Fat: 2.5g
• Cholesterol: 45mg
• Sodium: 5mg
• Total Carbohydrate: 9g
• Dietary Fiber: 0g
• Sugars: 9g
• Protein: 1g

Frequently Asked Questions

• Why didn’t my lemon curd thicken? This usually means it wasn’t cooked for long enough or the heat was too low. The curd needs to reach the right temperature for the egg yolks to cook and thicken the mixture. Return it to the water bath and continue to stir over gentle heat until it coats the back of a spoon.
• Can I use a different type of citrus fruit? Yes, this recipe works wonderfully with other citrus fruits. You can easily make lime, orange, or grapefruit curd by simply substituting the lemon zest and juice. Adjust the sugar to your taste, as other fruits may be sweeter or more tart than lemons.
• How do I sterilize the jars? The easiest way to sterilize jars is to wash them in hot, soapy water, rinse them well, and then place them on a baking sheet in an oven preheated to 275°F (140°C) for at least 15 minutes. Pour the hot curd into the hot jars.
• My lemon curd tastes metallic, what went wrong? A metallic taste can occur if you use a metal bowl (other than stainless steel) or a metal whisk, as the acid from the lemons can react with the metal. Always use a glass or ceramic heatproof bowl and a wooden spoon or silicone whisk to be safe.

Try More Recipes:

• Mary Berry Bakewell Tart​ Recipe
• Mary Berry​ Tea Loaf Recipe
• Mary Berry​ Sticky Toffee Cupcakes Recipe