Mary Berry Homemade Lemon Curd Recipe: A Zesty Delight for All Occasions

Embarking on a culinary adventure, I’m excited to share a recipe that has brought a burst of zesty delight to my kitchen – a classic Lemon Curd, inspired by the culinary expertise of Mary Berry. This recipe has been a staple in my family for years, perfectly capturing the essence of fresh lemons in a smooth, tangy spread. Ideal for jazzing up your breakfast toast, filling cakes, or enhancing scones, this lemon curd is a testament to simple ingredients creating extraordinary flavors. Let’s embark on this culinary journey together and bring the sunshine of lemons to your table.

Why Anyone Will Love Mary Berry Homemade Lemon Curd Recipe:

This lemon curd recipe is bound to be loved for several compelling reasons.

  • Versatility: It’s incredibly versatile, suitable for a wide range of uses, from spreading on toast and scones to filling cakes and pastries. Its zesty flavor enhances a variety of dishes.
  • Simple Ingredients: The recipe uses basic, readily available ingredients. This accessibility makes it easy for anyone to try, regardless of their culinary expertise.
  • Rich Flavor: The balance of tartness from the lemons and sweetness from the sugar creates a rich, vibrant flavor that’s both refreshing and indulgent.
  • Texture: The smooth, creamy texture of this curd is a delightful sensory experience, making it a luxurious addition to any dessert or breakfast dish.
  • Customizable: The recipe is easily adaptable. You can adjust the tartness or sweetness to your liking, or even experiment with other citrus fruits for a unique twist.

How To Make Mary Berry’s Lemon Curd Recipe Overview:

This lemon curd recipe is straightforward and requires just a few ingredients. The result is a wonderfully smooth and tangy spread that pairs beautifully with various dishes. Whether you’re spreading it on warm toast or dolloping it on scones, it’s sure to impress. The cooking process takes about 20 minutes, and this recipe yields approximately 2 cups of lemon curd. It’s a great way to make use of those vibrant lemons and bring a touch of homemade elegance to your table.

Ingredients

  • Lemons: 5 unwaxed lemons, finely grated zest and juice
  • Butter: 280g, cut into pieces (for extra creaminess)
  • Eggs: 5 large free-range eggs (for a richer texture)
  • Caster sugar: 375g (for a perfect balance of sweetness)

Instructions

  1. Prepare the Ingredients: Begin by zesting and juicing your lemons. You’ll want to capture all that fresh, zesty flavor.
  2. Mixing: In a heatproof bowl, combine the lemon zest, lemon juice, sugar, and eggs. Whisk them together until well combined.
  3. Cooking the Curd: Place the bowl over a pan of simmering water (double boiler method). Make sure the water doesn’t touch the bottom of the bowl. Stir the mixture continuously for about 15-20 minutes, or until it thickens to a custard-like consistency.
  4. Adding Butter: Remove the bowl from heat and stir in the butter pieces until fully melted and integrated. This gives the curd its silky texture.
  5. Cooling and Storing: Let the curd cool down, then pour it into sterilized jars. It can be stored in the refrigerator for up to 2 weeks.

The Best Way To Preserve Lemon Curd:

To best preserve lemon curd, store it in an airtight container in the refrigerator, which keeps it fresh for about 2-3 weeks. For extended storage, you can freeze it, though this might slightly change its texture. Using sterilized jars can also help prolong its shelf life. Remember to always use a clean spoon to avoid contamination, and keep your fridge at a consistently cool temperature to maintain the curd’s quality.

Nutritional Value (per serving)

Calories: Approximately 150 kcal

Fat: 9g

Carbohydrates: 17g

Protein: 2g

Sugar: 16g

Also Try: Mary Berry Courgette and Walnut Cake Recipe

FAQs

Can I Make Lemon Curd Without a Double Boiler?

Absolutely! You can create a makeshift double boiler by placing a heatproof bowl over a pot of simmering water. Ensure the bottom of the bowl doesn’t touch the water. This method gently cooks the curd, preventing the eggs from curdling.

How Can I Ensure My Lemon Curd is Smooth?

Lumps in lemon curd often result from eggs that have been curdled. To prevent this, constantly stir the mixture while cooking at a low heat. If lumps do form, don’t worry, you can strain the curd. Find a fine-mesh sieve and use it for straining your curd before adding the butter.

Is Lemon Curd Suitable for Vegans?

Yes, you can make vegan lemon curd. Substitute eggs with cornstarch or agar-agar as a thickener, and use a plant-based butter or coconut oil. The texture and taste will vary slightly but still be delicious.

How Long Does Homemade Lemon Curd Last?

Homemade lemon curd can be stored in an airtight container in refrigerator for up to 2-3 weeks. Ensure it’s cooled to room temperature before sealing and storing. You can also freeze it for longer shelf life, although this may slightly alter its texture.

Can I Use Other Citrus Fruits in This Recipe?

Certainly! You can substitute lemon with other citrus fruits like oranges, limes, or grapefruits. Each will give a unique flavor profile. Just replace the lemon juice and zest with that of your chosen fruit. The process remains the same.

Conclusion

Creating your own lemon curd at home is a simple yet rewarding process. It’s a lovely way to bring a bit of gourmet flair to everyday meals. Whether you’re a seasoned cook or just starting out, this recipe is a delightful addition to your culinary repertoire. Enjoy the process and the delicious results!

Homemade Lemon Curd Recipe Mary Berry

Mary Berry Homemade Lemon Curd Recipe

Cook Time 20 hours
Course Drinks
Servings 2 Cups
Calories 150 kcal

Ingredients
  

  • 5 Unwaxed Lemons finely grated zest and juice
  • 280 g Butter cut into pieces (for extra creaminess)
  • 5 Large Eggs free-range eggs (for a richer texture)
  • 375 g Caster sugar (for a perfect balance of sweetness)

Instructions
 

  • Prepare the Ingredients: Begin by zesting and juicing your lemons. You’ll want to capture all that fresh, zesty flavor.
  • Mixing: In a heatproof bowl, combine the lemon zest, lemon juice, sugar, and eggs. Whisk them together until well combined.
  • Cooking the Curd: Place the bowl over a pan of simmering water (double boiler method). Make sure the water doesn’t touch the bottom of the bowl. Stir the mixture continuously for about 15-20 minutes, or until it thickens to a custard-like consistency.
  • Adding Butter: Remove the bowl from heat and stir in the butter pieces until fully melted and integrated. This gives the curd its silky texture.
  • Cooling and Storing: Let the curd cool down, then pour it into sterilized jars. It can be stored in the refrigerator for up to 2 weeks.

Leave a Comment

Recipe Rating