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Lemon curd | Source: Shutterstock
Lemon curd | Source: Shutterstock

Perfect This Mary Berry Lemon Curd Recipe for a Delectable Sweet Treat

Milla Sigaba
Mar 29, 2024
01:30 P.M.
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Step into the world of culinary delights with Mary Berry's lemon curd recipe, a delectable journey into the heart of dessert making, and join us as we unravel the steps to crafting this exquisite lemon curd, ensuring your dessert repertoire is nothing short of spectacular.

In the world of delightful desserts and sweet treats, Mary Berry's lemon curd recipe stands out as a quintessential delight that brings a burst of tangy sweetness to your taste buds.

Whether you're drizzling it over yogurt, ice cream, or cheesecake, Mary Berry’s lemon curd adds an unforgettable layer of flavor, making it a wonderful homemade gift for any lemon lover.

Join us as we delve into the art of making this exquisite lemon curd, promising a sweet and zesty culinary adventure sure to impress.

Crafting Mary Berry’s Lemon Curd: A Step-by-Step Guide

Ingredients:

  • 4 large free-range eggs
  • Juice of 4 unwaxed lemons
  • Finely grated zest of 4 unwaxed lemons
  • 300g (approximately 10½ oz) caster sugar
  • 225g (about 8 oz) butter, cubed

Directions:

1. Begin by thoroughly rinsing your lemons under running water, and wiping them dry to remove any external residue.

2. Using a fine grater or zester, carefully remove the yellow zest, avoiding the bitter white pith beneath.

3. Cut the lemons in half and squeeze out all their juice.

4. In a saucepan, crack the eggs and give them a good whisk. To this, add the lemon zest, lemon juice, sugar, and cubed butter.

5. Place your saucepan over medium heat, continuously whisk the mixture and allowing it to slowly heat through. The curd will begin to thicken and should coat the back of a spoon — this crucial phase takes about 7-10 minutes.

Pro Tip: Be vigilant to prevent the mixture from boiling, as high heat can cause the eggs to curdle.

5. Once thickened, remove the pan from the heat and let the curd cool slightly.

6. Strain the curd through a fine mesh sieve into sterilized jars, sealing them tightly to preserve the freshness. Let the curd thicken further as it cools.

7. After refrigerating for at least 6 hours, your Mary Berry lemon curd is ready to be enjoyed. Whether spread on a warm scone or used as a decadent cake filling, this lemon curd is sure to impress.

Now that you know how to perfectly execute Mary Berry's lemon curd recipe, you can confidently bring a touch of tangy, sweet creaminess to every dish.

Ready to continue your culinary exploration? Try this pineapple souffle recipe and let your taste buds travel from the zesty orchards of lemon to the tropical breeze of pineapple.

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