Mary Berry Lemon Curd Recipe

Name: Mary Berry's Lemon Curd
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: British
Ingredients: 90g butter; 215g caster sugar; 5 egg yolks; Juice and zest of 3 lemons; 290ml lightly whipped double cream

Dive into the delightful tanginess of Mary Berry's Lemon Curd, a versatile and zesty addition to your culinary repertoire. This traditional British condiment brings a burst of citrus flavor to a myriad of desserts, transforming ordinary dishes into extraordinary treats.

Mary Berry Lemon Curd Recipe Overview

This lemon curd recipe, inspired by the culinary expertise of Mary Berry, is a simple yet delicious concoction that requires a few basic ingredients and about 15 minutes to prepare. It yields eight servings, perfect for sharing or indulging over a few days. For the best experience, chill the lemon curd in the fridge before serving to enhance its flavors and texture.

Ingredients for the Lemon Curd

Butter: 90g
Caster Sugar: 215g
Egg Yolks: 5
Lemons (juice and zest): 3
Lightly Whipped Double Cream: 290ml

Preparation Instructions

Start by combining butter and sugar in a heatproof bowl.
Incorporate the egg yolks into the mixture.
Add the lemon juice and zest, whisking until smooth.
Place the bowl over simmering water, whisking until the mixture thickens.
Strain and jar the lemon curd for storage or immediate serving.

Storage and Reheating

For best results, store the lemon curd in a sterilized jar in the fridge, where it can last up to two weeks. When serving, lemon curd can be enjoyed cold or gently reheated to spread easily.

Nutritional Information

Each serving is rich in flavor with a calorie count of 348, accompanied by detailed nutritional values including fats, sugars, and proteins.

Frequently Asked Questions

What Desserts Go Well With Lemon Curd? Lemon curd pairs wonderfully with scones, pancakes, cheesecakes, and more. It's also a fantastic filling for crepes and tarts.
How Long Does Lemon Curd Last? Properly stored in an airtight jar in the fridge, lemon curd can last for up to two weeks.
Why Isn't My Lemon Curd Thickening? Ensure proper cooking time to allow the egg yolks to thicken the mixture.
Making Lemon Curd Firmer: Incorporate additional butter if a firmer consistency is desired.

Enjoy the refreshing tang and smooth texture of Mary Berry's Lemon Curd, whether as a delightful spread, a filling for your favorite desserts, or a luxurious topping. This recipe promises to elevate your desserts with its bright and zesty flavor, proving once again why Mary Berry's recipes remain beloved by home cooks and professional chefs alike.