Mary Berry Lemon Curd Recipe​

Mary Berry Lemon Curd is a sharp, zesty British spread made with fresh lemons and creamy unsalted butter. Use it to fill sponge cakes or top your morning toast for a bright citrus hit that tastes like summer.

I’ve tried a few versions of lemon curd and this one from Mary Berry is the one I keep going back to because it gets the balance of tart and sweet just right. The whole thing comes down to the water bath. If you rush it and cook the eggs over direct heat, you’ll end up with lemon-flavoured scrambled eggs. Keeping the bowl clear of the simmering water makes sure you get a smooth, glossy finish every single time.

The lemons are doing more work than you’d think here. Without the zest, the flavour is flat and lacks that sharp, aromatic punch that makes home-made curd better than anything you can buy. I usually double the batch because a single jar never lasts more than two days in my house. It’s the best way to use up those extra yolks when you’ve been making meringues or pavlovas.

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Mary Berry Lemon Curd Ingredients

• 4 unwaxed lemons, zest and juice (about 150ml / 5fl oz)
• 200g (7oz) caster sugar
• 100g (3.5oz) unsalted butter, cubed
• 2 large free-range eggs
• 2 large free-range egg yolks

How To Make Mary Berry Lemon Curd

1. Prepare the lemons: Grate the yellow zest from all four lemons using a fine grater, being careful to avoid the bitter white pith underneath the skin. Squeeze the juice through a sieve into a measuring jug until you reach the 150ml (5fl oz) mark. Discard any stray pips or large bits of pulp before you start the next step to keep the liquid clean.
2. Whisk the base: Crack the whole eggs into a large heatproof glass bowl and add the extra yolks, making sure no bits of shell fall in. Tip in the caster sugar and use a balloon whisk to beat them together until the yellow colour lightens and the mixture looks slightly frothy. Pour in the lemon juice and whisk again until you see no streaks of egg remaining and the sugar has mostly dissolved into the liquid.
3. Set up a water bath: Pour water into a medium saucepan until it is about a quarter full and bring it to a boil, then turn the heat down to a low simmer. Rest your glass bowl on top of the pan, checking that there is a clear gap between the base of the bowl and the bubbling water. If the bowl touches the water, the eggs will cook too fast and turn lumpy before the butter has a chance to melt properly.
4. Cook the curd: Drop the cubes of unsalted butter and the lemon zest into the bowl. Use a wooden spoon to stir the mixture in a steady, circular motion as the butter disappears into the egg base. Do not stop stirring at any point or the edges might catch on the hot glass and create small white flecks of cooked egg that ruin the look of the curd.
5. Check for thickness: Keep the mixture moving for about 12 to 15 minutes until it changes from a thin liquid to a thick, heavy cream texture that feels resistant against the spoon. Lift the spoon out and run your finger across the back; the line should stay sharp and clear without any liquid running back into the gap. It will look slightly thinner while hot than it does when cold, so look for a heavy coat that stays put on the wood.
6. Strain and jar: Set a fine-mesh sieve over a clean jug and pour the mixture through, using the back of a spoon to press it through and catch any bits of zest or cooked egg. Pour the hot, glossy curd into jars that have been washed in hot soapy water and dried in a low oven to keep them sterile. Twist the lids on tight while the jars are still warm to create a vacuum seal as the contents cool and thicken.

Recipe Tips

• Choose heavy lemons. Pick fruit that feels heavy for its size as these usually contain the most juice. Roll them firmly on the kitchen counter under your palm before cutting them to break the internal membranes and release every drop of juice.
• Keep the water low. The water in the saucepan should never touch the bottom of your bowl. If the glass gets too hot, the eggs will scramble instantly and no amount of whisking will bring back that smooth texture you want.
• Stir in a figure-of-eight. Using this motion with your wooden spoon makes sure you are reaching the centre and the edges of the bowl. This prevents any part of the mixture from sitting still for too long and overcooking against the hot sides.
• Don’t skip the sieving. Even if you are careful, small bits of zest or chalazae from the eggs can affect the final texture. Passing it through a fine sieve creates that professional, silky-smooth finish that stores better and looks lovely in the jar.
• Sterilise your jars properly. Wash your glass jars in hot water and dry them in the oven at 100°C (200°F/Gas Mark 1/4) for 10 minutes. This prevents the curd from going mouldy and helps it last longer when tucked away in the fridge.
• Check the expiry of your eggs. Fresh eggs are essential for a good set and a bright, clean flavour. Since the eggs are only gently cooked, using the freshest ones you can find makes sure you get the best results and the longest shelf life.

What To Serve With Lemon Curd

This citrus spread is a classic filling for a Victoria sponge or piled into small pastry cases for quick lemon tarts. You can also use it to sandwich homemade shortbread biscuits together or swirl it through a bowl of porridge for a bright morning breakfast.

If you want something more indulgent, try dolloping it onto warm scones with a bit of clotted cream. It also makes a fantastic topping for a simple cheesecake or a sharp contrast when served alongside a rich dark chocolate torte.

How To Store Lemon Curd

Fridge: Transfer your cooled jars to the fridge and store them on a middle shelf. The curd will stay fresh and keep its bright flavour for up to two weeks, provided you always use a clean spoon to serve it from the jar.

Reheat: You shouldn’t need to reheat this as it is traditionally served cold or at room temperature to maintain its set. If you need a thinner consistency to drizzle over pancakes, place a small amount in a bowl and sit it inside a larger bowl of hot water until it softens.

Freeze: Lemon curd freezes surprisingly well for up to three months in an airtight container or a sturdy glass jar. Make sure to leave a 2cm (1 inch) gap at the top to allow for expansion and defrost it slowly in the fridge for 24 hours before you plan to eat it.

Mary Berry Lemon Curd Nutrition Facts

Per serving (1 tablespoon):

• Calories: 55
• Protein: 1g
• Fat: 3g
• Carbohydrates: 7g
• Sugar: 7g
• Sodium: 5mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why is my Mary Berry Lemon Curd not thickening?

It usually needs more time over the heat or the water wasn’t simmering enough to cook the eggs. Keep stirring for another five minutes and it should start to coat the spoon.

Can I use margarine instead of butter?

No, you need the high fat content of real butter to get the curd to set properly. Margarine contains too much water and will leave the mixture thin and greasy.

How do I fix curdled lemon curd?

If you see small lumps, take the bowl off the heat immediately and whisk it vigorously with a balloon whisk. If that doesn’t work, passing it through a fine sieve will usually save the texture.

Can I make this in the microwave?

Yes, but you have to be very careful to cook it in 30-second bursts and whisk it every time. The water bath method is much safer for beginners because it’s harder to overcook the eggs.

How many lemons do I need for 150ml of juice?

You will usually need four medium lemons to get 150ml (5fl oz) of juice. If your lemons are small or feel hard, buy an extra one just in case they are dry.

Try More Recipes:

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