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.
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
Ingredients
- 240 g 1 cup fresh lemon juice
- 350 g caster sugar
- 225 g unsalted butter cubed
- 6 large eggs
Instructions
- Prepare Ingredients: Zest and juice the lemons, ensuring no bitter pith is included.
- Mix Ingredients: In a heatproof bowl, combine lemon juice, zest, sugar, and butter. Crack the eggs and whisk until smooth.
- 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.
- 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.
- Refrigerate: Store in the fridge for up to two weeks or freeze for up to three months.