Lemon curd is a fantastic way to add some kick and tanginess to the desserts you serve. It is much thinner and lighter than custard, and you can enjoy it for a week or two if you store it in the fridge. The Mary Berry, lemon curd recipe will help you create the perfect curd in less than fifteen minutes.

Here is what you need to know about it.

Mary Berry Lemon Curd Recipe Overview

The Mary Berry lemon curd recipe, will take a few minutes to prepare and ten minutes to cook. As a result, the lemon curd will be ready in around fifteen minutes or less. The recipe will also have eight servings you can enjoy.

Pro Tip: I recommend that you keep the lemon curd in the fridge for a while before you serve it. That is because it tastes best once it has been chilled in the fridge for a bit. Then, you can serve it with different items of your choice.

Ingredients

90g butter
215g caster sugar
Five egg yolks
Three lemon juice and zest
290ml of lightly whipped double cream

Instructions

1. Put the butter inside a heatproof bowl.

2. Then, add the sugar and mix them with your hands until everything is combined.

3. Take the egg yolks, and stir them in the mixture.

4. After that, add the lemon juice and zest and whisk the mixture until it has a smooth consistency.

5. Take the heatproof bowl and make sure that it sits over simmering water, and whisk the mixture until it is thick. It will take between eight and ten minutes for this to happen.

6. During this process, make sure that the water is not boiling, or it will curdle the lemon curd.

7. Take the lemon curd and set it aside to serve it, or you can spoon it into a sterilized jar and seal and label it.

8. Keep the jar in the fridge, and the curd should last you for two weeks.

Nutrient Information

The Mary Berry, lemon curd recipe will serve eight people. Each serving will have 348 calories. Here is the rest of the nutrient breakdown:

Total Fat: 25.6g
Saturated Fats: 15.3g
Sugar: 27.5g
Carbohydrates: 30.3g
Dietary Fiber: 0.6g
Sodium: 84mg
Protein: 2.8g

Frequently Asked Questions

Here are some frequently asked questions about the Mary Berry lemon curd recipe:

What Desserts Go Well With Lemon Curd?

The best part about lemon curd is that it is highly versatile. You can eat it as a topping on scones, waffles, pancakes, cheesecake, ice cream, toast, and much more. On the other hand, you can also use it as a filling in crepes, cake layers, tarts, sandwich cookies, macarons, and more.

How Long Does Lemon Curd Last in A Jar?

Once you store the lemon curd in the jar and refrigerate it, then it will last for two weeks. Make sure the jar is airtight so that it doesn’t compromise the integrity of the curd.

Why Is My Lemon Curd Not Getting Thick?

You have to cook the lemon curd for eight to ten minutes so the egg yolks can thicken. If you don’t cook it for enough time, then it will not get as thick as you need it to be. So, make sure that your timing is right.

How Do I Make My Lemon Curd More Firm?

If you want the lemon curd to be firmer, you can whisk in some additional butter. Doing this will make sure that the lemon curd firms as you let it cool.