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lemon curd recipe mary berry

Mary Berry's Classic Lemon Curd

A smooth, tangy, and rich lemon curd inspired by Mary Berry. This easy-to-follow recipe uses just four main ingredients to create a velvety spread, perfect for toast, cakes, or desserts.
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Prep Time 10 minutes
Cook Time 15 minutes
5 minutes
Total Time 29 minutes
Servings: 3 Jars
Course: preserves, spread
Cuisine: british
Calories: 200
Ingredients Equipment Method

Ingredients
  

  • 240 g 1 cup fresh lemon juice
  • 350 g caster sugar
  • 225 g unsalted butter cubed
  • 6 large eggs

Equipment

  • 1 heatproof bowl
  • 1 saucepan (for bain-marie setup)
  • 1 citrus juicer
  • 1 grater (for zesting)
  • 1 whisk
  • 1 fine sieve
  • Sterilised jars for storage

Method
 

  1. Prepare Ingredients: Zest and juice the lemons, ensuring no bitter pith is included.
  2. Mix Ingredients: In a heatproof bowl, combine lemon juice, zest, sugar, and butter. Crack the eggs and whisk until smooth.
  3. Cook Over Bain-Marie: Place the bowl over a saucepan of simmering water, ensuring the water does not touch the bowl. Stir continuously for 10-15 minutes until the mixture thickens and coats the back of a spoon.
  4. Strain and Store: Pour the curd through a fine sieve to remove zest and any solid bits. Transfer to sterilised jars and let cool completely before sealing.
  5. Refrigerate: Store in the fridge for up to two weeks or freeze for up to three months.