Mary Berry 15 Minute Lemon Curd Recipe

The Mary Berry 15 Minute Lemon Curd Recipe is a wonderfully quick and easy preserve bursting with fresh citrus flavour. It’s the sort of homemade treat that feels perfect for spreading on warm toast, filling cakes and pastries, or serving alongside scones for afternoon tea.

A good lemon curd should be silky smooth, rich and creamy, with the perfect balance of sweetness and sharp lemon tang. The texture should be thick enough to spread easily while remaining luxuriously soft. Fresh lemon juice and zest give it a bright, vibrant flavour that makes this classic preserve utterly irresistible.

Ingredients

For the Lemon Curd

• 100g unsalted butter
• 225g caster sugar
• 3 large eggs
• 3 large egg yolks
• 4 lemons, zest and juice
• 1 pinch salt

How to Make Mary Berry 15 Minute Lemon Curd Recipe

Prepare the Ingredients

Zest and juice the lemons, removing any seeds. Measure out the butter, sugar, eggs and egg yolks so everything is ready to use.

Melt the Butter

Place the butter in a saucepan over a low heat and gently melt until smooth.

Combine the Lemon and Sugar

Add the sugar, lemon zest and lemon juice to the melted butter, stirring until the sugar has dissolved.

Add the Eggs

Whisk the eggs and egg yolks together, then gradually add them to the saucepan, whisking continuously.

Cook the Lemon Curd

Cook gently over a low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Check the Consistency

The curd is ready when a finger drawn through the back of the spoon leaves a clear line.

Strain for Smoothness

Pour the curd through a fine sieve into a bowl to remove the zest and ensure a silky texture.

Cool and Store

Allow the curd to cool slightly before spooning it into sterilised jars. Seal and refrigerate.

Serve and Enjoy

Use the lemon curd on toast, scones, cakes or desserts.

Final Touch

The finished lemon curd should be smooth, glossy and richly flavoured, with a vibrant lemon colour and the perfect balance of sweetness and citrus tang.

Recipe Tips

• Use fresh lemons for the best flavour — bottled juice lacks the vibrant taste.
• Whisk constantly when adding eggs — this prevents them from curdling and ensures a smooth texture.
• Cook over low heat — high heat can cause the eggs to scramble, ruining the curd.
• Strain the curd — this removes any zest or cooked egg bits for a smoother finish.
• Store in sterilized jars — this extends the shelf life and prevents contamination.
• Cool completely before sealing — trapping steam can cause condensation and spoilage.
• Adjust sugar to taste — if you prefer a sweeter curd, add a little more sugar.

Healthy Alternatives / Variations

• Add a splash of vanilla extract for a hint of warmth.
• Stir in a tablespoon of finely chopped fresh mint for a refreshing twist.
• Use lime instead of lemon for a different citrus flavour.
• Incorporate a pinch of ground ginger for a spicy kick.
• Mix in a handful of crushed raspberries for a fruity variation.

Ingredient Substitutions

• Use granulated sugar if you don’t have caster sugar.
• Replace unsalted butter with salted butter, but omit the pinch of salt.
• Substitute 2 tbsp of honey for a portion of the sugar for a different sweetness.
• Use egg whites only for a lighter version, but expect a thinner consistency.

How to Serve

Serve this luscious lemon curd as a spread on toast or scones for breakfast. It’s also perfect as a filling for cakes, tarts, or even dolloped over yogurt for a zesty dessert.

Pairing Ideas

Pair this lemon curd with freshly baked scones or a simple pound cake for a delightful afternoon tea. It also complements a cheese platter, adding a sweet-tart contrast to creamy cheeses.

How to Store Leftovers

Fridge

Store in the fridge for up to two weeks. The cool temperature preserves the fresh lemon flavour and prevents spoilage.

Freezer

Lemon curd can be frozen for up to three months. Thaw in the fridge overnight before using.

Reheating

Not recommended — enjoy cold or at room temperature for the best texture.

Nutrition (per serving, approx.)

• Calories: 85 kcal
• Carbohydrates: 12g
• Protein: 1g
• Fat: 4g

FAQs

Can I use bottled lemon juice?

Fresh lemons are recommended for the best flavour. Bottled juice often lacks the vibrant taste and aroma of fresh lemons.

Why is my lemon curd not thickening?

Ensure you are cooking the curd over low heat and stirring constantly. It should thicken as it cooks and coat the back of a spoon.

Can I make lemon curd without eggs?

Eggs are essential for the thickening and creamy texture of lemon curd. Without them, the curd will not set properly.

How can I fix curdled lemon curd?

If your curd has curdled, try whisking it vigorously or blending it with an immersion blender to smooth out the texture.

Mary Berry 15 Minute Lemon Curd Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Mary Berry 15 Minute Lemon Curd Recipe is a quick and easy way to make a zesty, creamy spread. Perfect for toast or as a cake filling.

Ingredients

• 100g unsalted butter

• 225g caster sugar

• 3 large eggs

• 3 large egg yolks

• 4 lemons, zest and juice

• 1 pinch salt

Directions

• Start by zesting and juicing the lemons, ensuring you have no seeds in the juice.
• In a medium saucepan over low heat, gently melt the butter.
• Add the sugar, lemon zest, and lemon juice to the melted butter, stirring until the sugar dissolves completely.
• Whisk the eggs and egg yolks together in a separate bowl, then slowly add them to the saucepan, whisking constantly.
• Continue to cook the mixture over low heat, stirring constantly with a wooden spoon.
• Once the curd has thickened, remove it from the heat and check its consistency by running your finger through the curd on the back of the spoon.
• For an extra smooth finish, strain the curd through a fine sieve into a bowl to remove any bits of zest or cooked egg.
• Allow the lemon curd to cool slightly before transferring it to sterilized jars.
• Once cooled, the lemon curd should be vibrant in colour, smooth in texture, and bursting with a fresh lemony aroma.

Notes

• Use fresh lemons for the best flavour — bottled juice lacks the vibrant taste.
• Whisk constantly when adding eggs — this prevents them from curdling and ensures a smooth texture.
• Cook over low heat — high heat can cause the eggs to scramble, ruining the curd.
• Strain the curd — this removes any zest or cooked egg bits for a smoother finish.
• Store in sterilized jars — this extends the shelf life and prevents contamination.
• Cool completely before sealing — trapping steam can cause condensation and spoilage.
• Adjust sugar to taste — if you prefer a sweeter curd, add a little more sugar.