Mary Berry’s Delectable Lemon Curd Recipe: A Zesty Delight to Brighten Your Day

Introduction

Lemon curd is a delightful, zesty spread that can be used in a variety of ways, from filling tarts to topping scones. Mary Berry, renowned for her baking expertise, has a delectable lemon curd recipe that’s sure to brighten your day with its tangy, citrusy flavor. Whether you’re a seasoned baker or just starting out, this recipe is a must-try for anyone who loves the refreshing taste of lemon.

Ingredients

Here are the ingredients you’ll need to make Mary Berry’s lemon curd:

• Finely grated zest and juice of 4 unwaxed lemons
• 200g (7oz) caster sugar
• 100g (3½oz) unsalted butter, cubed
• 3 free-range eggs and 1 free-range egg yolk, beaten together

Directions

1. Start by finely grating the zest of the lemons and then squeezing out their juice.
2. Place the zest, juice, sugar, and butter in a heatproof bowl set over a pan of gently simmering water. Stir until the butter has melted.
3. Strain the beaten eggs through a sieve into the lemon mixture, stirring well. Discard the residue left in the sieve.
4. Cook the mixture, stirring constantly, for about 10–15 minutes, or until the mixture coats the back of a spoon. Do not allow it to boil.
5. Once thickened, remove the bowl from the heat and let the curd cool, stirring occasionally as it cools. It will continue to thicken as it cools.
6. Once cooled, pour the lemon curd into sterilized jars and seal. It will keep for 2 weeks in the fridge.

FAQ

How should I store the lemon curd?

Once made, the lemon curd can be stored in sterilized jars and sealed. It will keep for 2 weeks in the fridge.

Can I use this lemon curd as a filling for cakes or tarts?

Absolutely! Mary Berry’s lemon curd works wonderfully as a filling for cakes, tarts, or even as a topping for scones. Its vibrant citrus flavor adds a delightful touch to various baked goods.

Is it essential to use unwaxed lemons for this recipe?

Using unwaxed lemons is recommended to ensure that no wax or other residues interfere with the flavor and texture of the lemon curd. If only waxed lemons are available, thoroughly washing and drying them before using can be an alternative.

Can I freeze the lemon curd?

While it’s best to consume the lemon curd within 2 weeks when stored in the fridge, it can also be frozen for up to 3 months. Simply thaw the curd in the refrigerator before using.

What are some creative ways to use lemon curd?

Lemon curd can be used in numerous ways, such as spread on toast, swirled into yogurt, or used as a filling for pastries and cakes. It can also be used to create a tangy lemon curd tart or as a topping for ice cream.

Indulge in the delightful zing of Mary Berry’s lemon curd with these simple and delicious recipes!