Mary Berry Lemon Curd Recipe

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This classic lemon curd is smooth, glossy, and bursting with fresh citrus flavour. It strikes the perfect balance between sweet and tangy, with a luxuriously silky texture that spreads beautifully. The recipe is straightforward and very achievable for beginners, yet refined enough for confident bakers. From start to finish, it takes about 25 minutes.

Ingredients

For the Lemon Curd

4 unwaxed lemons, finely grated zest and juice
200g caster sugar
100g unsalted butter, cut into small cubes
4 large eggs, lightly beaten

How to Make Mary Berry Lemon Curd

Prepare the Heat: Place a heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. This gentle heat prevents the eggs from scrambling.
Mix the Ingredients: Add the lemon zest, lemon juice, caster sugar, and butter to the bowl. Stir occasionally until the butter has melted and the sugar has fully dissolved.
Cook the Curd: Slowly stir in the beaten eggs. Cook gently for 10–15 minutes, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon.
Strain and Cool: Remove from the heat and strain the curd through a fine sieve into a clean bowl to remove the zest if you prefer a smoother finish. Allow to cool slightly before transferring to sterilised jars.
Store: Seal the jars while warm and leave to cool completely. The curd will continue to thicken as it cools.

Tips for Perfect Lemon Curd

How do I stop lemon curd from curdling?

Keep the heat low and steady, and stir constantly. Never allow the mixture to boil.

Can I make lemon curd thicker?

Cook it a little longer over gentle heat, stirring all the time. It will also firm up more once chilled.

Should I use unwaxed lemons?

Yes, unwaxed lemons are best since the zest is used and gives the curd its fresh flavour.

Can I leave the zest in?

Absolutely. Leaving the zest gives a more rustic texture and stronger lemon flavour.

Serving Suggestions

Spread on toast, scones, or crumpets
Swirl through Greek yogurt or porridge
Use as a filling for tarts, cakes, or Swiss rolls
Spoon over pancakes or waffles

Storage

Room Temperature

Not suitable for long storage. Once opened, refrigerate promptly.

Refrigerator

Keeps well for up to 2 weeks in a sealed, sterilised jar.

Freezing

Freeze for up to 3 months in an airtight container. Defrost overnight in the fridge before using.

Nutrition Information

Calories: 110 kcal
Carbohydrates: 14 g
Protein: 2 g
Fat: 6 g
Saturated Fat: 4 g
Sodium: 25 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavour and aroma.

Why is my lemon curd runny?

It likely needs more gentle cooking time. Lemon curd thickens as it cools, so avoid overcooking.

Can I make this without butter?

Butter is essential for the rich texture and flavour. Removing it will change the result significantly.

Is lemon curd safe to eat with eggs?

Yes, when cooked properly over gentle heat, the eggs are safely thickened and fully incorporated.