Mary Berry Lemon Curd Recipes

EASY LEMON CURD RECIPE

Steps:

• In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
• Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
• Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
• The curd keeps fresh in the refrigerator for about 1 week.

MICROWAVE LEMON CURD

Steps:

• In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

MARY BERRY'S SCONES

Steps:

• Arrange a rack in your oven to the upper-middle position. Preheat the oven to 425ºF (220ºC). Line a sheet pan with parchment paper.
• Add the flour, baking powder, lemon zest, and sugar to the bowl of a food processor. Pulse a few times to blend.
• Add the butter. Pulse until it forms a chunky, sandy mixture, with pea-sized bits.
• Combine the egg and milk in a medium bowl. Beat with a fork to blend. Spoon out 2 tablespoons of the mixture, and set aside.
• Add the flour-butter mixture to the bowl, along with the poppy seeds. Stir quickly with a fork or wooden spoon until it forms a rough dough.
• Turn out dough onto a lightly floured counter. Roll dough ¾-inch (2-cm) thick. Use a 2 ½-inch (6-cm) round cutter to press out circles of dough. It's okay to gently gather up, and re-roll scraps once or twice.
• Place the cut scones on the prepared pan. Brush the tops with the reserved egg-milk mixture. Bake 10 to 12 minutes, until the tops are lightly golden, and the bottoms deep golden.
• Remove from the oven, cover with a dish cloth, and let rest like this to cool for 10 minutes before serving.

LEMON POSSET BY MARY BERRY

Steps:

• Zest and juice three lemons
• Pour 600ml double cream into a large saucepan and add 3/4 of the lemon zest and 150g caster sugar
• Bring to the boil stirring continuously then simmer for 3 minutes
• Remove from the heat and allow to cool slightly then whisk in the lemon juice
• Transfer to a glass jug and pour into serving dishes
• Cover with clingfilm and refrigerate for 4 hours (or overnight)
• When you're ready to serve - sprinkle over the remaining lemon zest and a couple of lemon thyme leaves if you're feeling fancy!
• Serve with shortbread biscuits

LEMON MERINGUE ROULADE WITH PISTACHIO

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
• Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
• Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
• To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.
• Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks.
• To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath.
• To serve, dust with icing sugar and decorate with Easter chicks.

HOMEMADE LEMON CURD

Steps:

• Break the eggs into a saucepan and whisk to combine. Stir in the remaining ingredients and place over a medium heat.
• 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.
• Remove from the heat and leave to cool. Spoon into a sterilised jar (or two small jars) seal, and leave to thicken.
• Keep in the fridge for up to a month, but use within a week of opening the jar.