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Homemade lemon curd

Homemade lemon curd
Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Makes 1–2 jars

It’s hard to go back to shop-bought curd after making your own. Just make sure you keep an eye on the pan while the curd is thickening so that it doesn’t split.

By Mary Berry

From Mary Berry's Country House Secrets

Shopping list

Ingredients

Recipe tips
How-to videos

Method

  1. Break the eggs into a saucepan and whisk to combine. Stir in the remaining ingredients and place over a medium heat.

  2. Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened – this could take 7–10 minutes. Do not allow the mixture to boil or it may split.

  3. Remove from the heat and leave to cool. Spoon into a sterilised jar (or two small jars) seal, and leave to thicken.

  4. Keep in the fridge for up to a month, but use within a week of opening the jar.

Recipe tips

To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher. Place the jars onto a baking tray and slide into an oven preheated to 160C/325F/Gas 3 for 10–15 minutes.