My Granny’s Quick Lemon Curd Recipe is the easiest curd you’ll ever find. With only 4 ingredients, it cooks on the stove in just 5 minutes! Bursting with intense lemon flavour, this classic British creamy spread will transport you to lemon heaven!
What is Lemon Curd?
Lemon curd is a tangy, smooth spread made from lemon juice, sugar, eggs, and butter. It has a rich, creamy texture and a vibrant citrus flavour.
Lemon curd is commonly used like jam as a filling for tarts, pies, cakes, and pastries, or as a spread on scones, toast, or pancakes.
It’s also a versatile and delicious addition to various desserts and baked goods.
Homemade lemon curd tastes infinitely better than shop-bought!
The History of Granny’s Quick Lemon Curd
My grandma’s lemon curd recipe sat in my recipe box for at least a few decades before I came across it one day!
My sister had written down the ingredients along with some brief instructions at some point during a childhood visit to my grandparents.
I knew it was my gran’s recipe as the words “add zest” were also on the card in her handwriting.
The instructions were scant so I set about experimenting and putting some fine detail into the lemon curd recipe.
The first time I made it I was transported straight back to my granny’s house as she always had a jar of homemade lemon curd in her fridge.
What Makes This the Best Way to Make Lemon Curd?
All the recipes I’ve seen take ages to make and use unnecessary equipment or ingredients.
Granny’s Quick Lemon Curd doesn’t use a double boiler, there’s no sieving required nor endless stirring.
There’s no unnecessary cornstarch in this curd! We’re not making lemon custard!
This simple recipe uses just 4 ingredients and takes less than 5 minutes to cook. There’s less washing up and it works every time.
I see people warning against the direct heat method and ending up with scrambled eggs. This recipe has never let me down once!
I’ve also seen recipes calling for plastic wrap to prevent the surface of the curd from forming a crust.
Again, this is unnecessary with my Granny’s method as you never get a crust.
As this recipe uses whole eggs there’s no waste as no leftover egg yolks or whites.
Hence this isn’t just good lemon curd this is the Best Lemon Curd Recipe in the world as it ticks all the boxes!
Just look at the comments from happy readers below who agree!
How Do You Stop Lemon Curd from Curdling?
My Granny’s Quick Lemon Curd has never curdled.
If you follow the instructions, keep the boil on medium heat, and whisk constantly you’ll succeed.
I’ve never needed to use a sieve.
How Do You Avoid Stringy Bits in Fruit Curd
The secret is to beat the eggs well so you don’t get any stringy bits in your lemon curd.
How Do You Know When the Lemon Curd is Ready?
After boiling and whisking for 1 minute the lemon curd should coat the back of a spoon. If your pan wasn’t quite boiling as you were whisking boil for a little longer.
Remember the curd will thicken further on cooling.
How Long Does Lemon Curd Last and How Should You Store It?
It is best made in small batches as per this recipe as it will only keep for 2 – 3 weeks and should be stored in the fridge. But I seriously doubt it will last that long before being eaten!
How to Make Granny’s Quick Lemon Curd?
Ingredients
You need 4 simple ingredients:
- Sugar – I use caster sugar as it’s finer and melts quicker but if you don’t have any you can use granulated sugar.
- Cold butter – I use unsalted butter but have noticed other recipes use salted, so again if you only have that then I’m sure that would be fine.
- Whole Eggs – my granny didn’t stipulate a size and I’ve made it with both medium and large eggs so I haven’t specified a size. Use what you have. The yolks help with the colour and consistency of the curd. Someone asked me recently if you could use just egg whites to which the answer is no!
- Fresh lemons – try to use unwaxed lemons. If you don’t have any, wash the wax off as you need the fresh lemon zest and juice. Do not use bottled lemon juice which is full of preservatives.
Equipment
- Small bowl
- Zester grater
- Lemon squeezer
- Wooden spoon
- Silicone whisk
- Small non-stick saucepan (won’t taint lemon flavour like stainless steel pan can)
- 1 – 2 Mason Jars with lids
Step-by-Step Instructions
This lemon curd is so easy. Just follow these simple steps for perfectly tangy curd with no lumps.
Then scroll to the end for the full recipe and ingredients.
- Gather together the ingredients: caster sugar, butter, eggs and lemons.
- Juice and zest the lemons beat the eggs, and cube the butter.
- Add the sugar, butter, lemon juice, and zest to a small saucepan.
- Heat on low to dissolve the sugar and melt the butter.
- Increase the heat to medium and whisk in the beaten egg until the mixture starts to boil.
- Keep whisking for a minute as the mixture boils.
- It will coat the back of a spoon once ready.
- Pot up into hot sterilised jars.
- Seal with lids immediately.
Check out the full recipe tutorial video with step-by-step photos in the recipe card at the bottom of the page.
How Do You Eat Lemon Curd?
It is delicious spread on scones, bread, croissants, English muffins, Scotch pancakes, waffles, etc.
Alternatively, you can use it as an ingredient in cakes, cupcakes, American muffins, cookies, tarts, cheesecakes, lemon meringue pie, sponge puddings, etc.
It’s also the perfect addition to yogurt and ice cream!
Recipes Using Lemon Curd
Here are a few recipes for using lemon curd:
- Lemon Curd Muffins
- Lemon & Elderflower Curd Cupcakes
- Blueberry Breakfast Parfait with Greek Yogurt & Lemon Curd
- Lemon Curd Ice Cream
- Deep Lemon Curd & Raspberry Cheesecake
- Pistachio, Raspberry & Lemon Meringue Roll
- Lemon Thumbprint Cookies
More Fruit Curd Recipes
Once you’ve made this easy lemon curd I’m sure you’ll want to try some more fruit curd recipes so check out the following:
- Snowball (Eggnog) Curd
- Quick Banoffee Curd (Banana & Toffee Curd)
- Easy Cranberry Curd with power blender option.
- Easy Blackberry Curd
- Easy Lemon & Elderflower Curd
- Granny’s Quick Blood Orange Curd
- Easy Quince Curd
- 5 Minute Lime Curd – with power blender option.
- Rhubarb Curd
- Easy Blackcurrant Curd
- Lime & Ginger Curd
Summary
If you’re looking for the easiest, quickest, and best homemade lemon curd recipe then my Granny’s Quick Lemon Curd is for you.
You’re only minutes away from a delicious batch of homemade lemon curd! So what are you waiting for/
Pin Granny’s Quick Lemon Curd recipe for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Granny’s Quick Lemon Curd
Ingredients
- 200 g caster Sugar
- 2 unwaxed lemons finely zested and juiced
- 55 g unsalted butter cut into large cubes
- 2 eggs well beaten
Instructions
- Put the sugar, lemon juice, zest and butter in a pan on a low heat and stir with a wooden spoon until the sugar has dissolved and butter melted.
- Turn the heat up to medium and whisk in the beaten egg and keep whisking until boiling.
- Whisk for another minute (the mixture will thicken and coat the back of a wooden spoon). Thickens further on cooling.
- Pour into hot sterilized jars and seal with lids immediately.
- Allow to cool, then store in fridge and consume within 2 – 3 weeks.
- Makes approximately 300 mls (1 to 2 small jars)!
Olwyn
Excellent Lemon Curd. It is the consistency of thick pudding and be poured over desserts. Can I get it to be thicker so it won’t run off my cheesecake at Easter? Thanks!
Camilla
Thank you Olwyn, it sounds like you didn’t boil it for long enough if you can pour it. Just give it longer and until it coats the back of a wooden spoon. Your lemon may be bigger than the one I used.
Clews
Thank you Camilla, it worked perfectly. I was trying the method and did not have caster sugar only brown so not as attractive but just as yummy!
Camilla
Cool, so glad it worked out. I use Muscovado sugar in my Banoffee Curd. https://www.fabfood4all.co.uk/quick-banoffee-curd-banana-toffee-curd/
Zoe
Hi Camilla,
I made this curd and it tastes amazing, but I (accidentally!) added in the egg with all the ingredients at the start. It ended up a bit lumpy, so I’m guessing that when you add the egg really makes a difference…
Camilla
Hi Zoe, yes you would have been cooking the egg whilst melting the butter which is why it’s added quickly at the end. But this is how we learn, mistakes are never wasted experiences:-)
Rob Newton
Your grandmas lemon curd,wow I’m on my way to heaven delicious,and so easy to make.
Camilla
So glad you like it Rob, thank you for taking the time to leave a comment:-)
Joanne
Just about to make this for the third time, it’s absolutely wonderful. Thank you!
Camilla
Awesome Joanne, so very glad you like the recipe.
Shirley Edwards
Have just made your granny’s lemon curd recipe (this is the first time l have attempted to make it) and l honestly have to say it was so simple to make and my husband loved it thank you for sharing it
Camilla
Thank you Shirley, that’s so wonderful to hear:-)
Jan cooper
First time making lemon curd. It is so so tasty and easy to do. Brilliant recipe.
Camilla
Thank you Jan, so glad you like it:-)
Sharon Beattie
Hi, I want to try this recipe but I am afraid when I whisk the eggs in it will just be lemon eggs if that make sense.
Camilla
You would think it would be a problem but this recipe really works. Have a look at all the other comments from happy readers:-) My granny knew what she was doing:-)
Debbie Morgan
This recipe absolutely works a treat. Hasn’t failed me yet. Yum.
Camilla
I know Debbie, it’s a little miracle in a jar:-) Thank you for taking the time to leave your feedback:-)
Mari
Delicious! We are camping in the south of Spain for a month, and I have been given a bag of lovely lemons just off the tree! Used some (lots) fresh in g&t, froze lots in half slices for cold drinks – then found your recipe! 4 jars bought at the local hardware, eyeballed sugar & butter – job done. Air fryer scones, home-made meringues & ice cream, life is good.
Camilla
That all sounds utterly divine Mari and bet those lemons taste amazing. So glad you found my recipe:-)
Mari
Just about to dig into meringues, ice cream & lemon curd! X
Camilla
Ooh Mari, stop torturing me LOL:-)
Sue Tidmarsh
Hello Camilla
I just adore your Granny’s lemon curd recipe and always make it and give it to my friends. Can I make the same recipe with oranges or would I have to adapt it. Thanks
Camilla
Hi Sue, so glad you like my Granny’s Quick Lemon Curd. I have a recipe for Blood Orange Curd with notes about using ordinary oranges in the body of the text: https://www.fabfood4all.co.uk/grannys-quick-blood-orange-curd/
Jean Hodgson
Hi I have tried this recipie and it’s the best lemon curd I have ever tasted but I have border line dietbetic could I use canderel crunchy like sugar instead of castor sugar if so how much would I have to use in place of the 200 grams of castor sugar many thanks
Camilla
Hi Jean, I can’t really advisee as I avoid sweeteners as they’re not good for gut health. I would suggest Googling for sugar free lemon curd recipes to see what sweeteners they use and then adapt the amount for this recipe.
Brenda Evans
Absolutely recommend this recipe. Quick, easy, not much to wash up. Great if you only want a small amount. I made this to go with a Mary Berry recipe for apple and pear tart. Thanks for sharing this.
Camilla
So very glad you like the recipe Brenda, enjoy your tart, sounds wonderful:-)
Moira Webster
I usually make my own Grannies lemon curd in a glass bowl stirring over a pot, not anymore this was so much easier.
I made scotch pancakes for my granddaughter and they didn’t have a glass bowl, she wolfed them down and had lemon curd on her toast next day.
Camilla
Yay, so glad you like the recipe, it is so easy isn’t it. Lemon Curd on Scotch Pancakes is lush, I have a recipe for Lemon & Raisin ones: https://www.fabfood4all.co.uk/lemon-raisin-scotch-pancakes/
Anna
I just made this to add to a meringue roulade and it is absolutely delicious! Just the right balance of sweet and tangy and so quick and easy. Thank you SO much x
Camilla
Ooh lush, so glad you like the recipe Anne, sounds like a winning combination:-)
Heather Kuehl
This recipe is fabulous. Gramma sure knew what she was doing ♥ Thanks for sharing.
Camilla
Hi Heather, thank you, she really did:-)
Candy
Thank you so much for sharing this recipe. I made it today and it was easy as you said. Mine has turned out darker than yours but it maybe because I used some local organic eggs that have really dark orange yolks. I shall be using it again, I’ve enough ingredients for 2 more small batches.
Camilla
So glad you found the recipe easy and want to make it again, I don’t blame you, it is lush:-)
Carol
Just made my first batch of lemon curd ever with your wonderful recipe. Turned out great and delicious .
Camilla
Yay, so glad you like it Carol:-)
Caralyn
This is a great, and very forgiving, recipe. I have made quite a few batches and the size of the lemons may vary, ditto the eggs. I don’t weigh the caster sugar, I reckon 150gms is about 10 flattish tablespoons, but sometimes I use a bit less. I cut the butter by eye, and rough calculation, from a new packet.
My worst mistake was accidentally boiling it for about 5 minutes instead of just one; quite a bit more solid than usual, but still scrumptious.
It is the METHOD that makes this an absolute winner. Thank you.
Oh and, I have kept a forgotten, (hidden), jar in the fridge for about 3 months – still delish.
Camilla
So glad you like the recipe Caralyn. I found a jar leftover from the Diamond Jubilee in my fridge. Perhaps I should try it after a sniff test:-)
Patricia Ann Holmes
Wow! x x
Nicola
Made this & it was perfect. I’m making it, a second time & slightly panicking. It be handy if you could weigh out your lemon juice? I have small lemons I’m in UK & I’m trying to do lemon & lime curd & I’ve 350ml of juice so I’ve double & half increased the recipe, no idea if it’s going to work 🙂 as I’m typing I an see my saucepan is too small lol. Hay no. Nothing ventured nothing gained. But yes, my 2 lemons will make a lot less juice than your two. So a weight be handy. Your gran had a fab recipe. Thanks
Nicola
Oh & I put it in lemon drizzle layer cake & was a hit. Better than shop bought. I’ll never buy lemon curd again. Got a second mix ready as I’m going to try passionfruit curd, still not sure how many ml to use lol
Camilla
So glad you like the recipe. Maybe check out my Blackberry Curd for a guide as to how much passionfruit to use. https://www.fabfood4all.co.uk/easy-blackberry-curd/
Camilla
Hi Nicola, I’m also in the UK so the lemons I use would be roughly the same as yours, my granny didn’t measure, there’s not need and if people in say the US use slightly bigger lemons then a little longer boil to evaporate the excess moisture would be all that was needed.
Nicola
Oh I don’t know what I did. The passion fruit hasn’t set & both of them are almost powdery on the tongue. My own fault for guess work. I’ve no more lemon or limes lol. They taste great just powdery, grainey. I’m going to retry the passion fruit in a minute will look at the blackberry as a guide, I’m using shop bought puree, might use bottled lemon & lime juice & have another go as that’s all I have 🙂 but will stick to the smaller mix. This time. Thanks! I’d still appreciate it if you would take the time at some point to weigh your lemon juice? Though I’m glad you’re in UK too. But I’ve had 3 different sizes of Lemons this week shopping & I’m just confused. Again great recipe I’m just biting off more than I can chew 🙂
Camilla
In your last comment you mentioned 350 ml of juice which would be far too much, how many lemons did you squeeze to get that amount? I have just been to my fridge and squeezed a good sized lemon, the size that is often sold individually as also had some cheap tiny ones. The juice yielded from one lemon was a little over 2 tablespoons so roughly 33 mls. Personally I would use bottled lemon juice. I can only put down the powdery texture coming from cooking the curd for too long and the egg white not liking that. Small quantity as per the recipe works best.
Moira Webster Webster
I eyeball the lemons as agree in U.K. usually unwaxed are bit small. I use 4 small or 2 larger plus one small. Handy tip is put the lemons in a microwave for 30 seconds and roll on worktop you definitely get more juice from them and cut lengthwise not across.
Frederica Allen
Can the lemon curd be used in making lemon curd tarts or will it just be runny after baking ….
Camilla
I’ve never made lemon curd tarts but I’m sure this recipe would be fine for them as the curd will get denser not runnier once baked due to dehydration.
Maureen McCabe
I have been using your recipe for years and it has never failed me. Love it on toast. Dollop it on yoghurt or ice cream. Great filling for a sponge cake. I thank you.
Camilla
Aaw, thank you so much Maureen, so happy that you love the recipe and use it in so many ways:-)
Arlene
Hi, Camilla!
I discovered your website earlier this year when I first tried making jam (your grape jam recipe is wonderful, by the way!). I am interested in trying your curd. How long do you think it keeps after being made? The instructions don’t say to refrigerate, so does that mean it’s shelf stable after potting up?
Camilla
Hi Arlene, so glad you liked my grape jam recipe:-) I answer this question in the 9th paragraph:-)
Pam
Just made my first ever lemon curd using your recipe. It’s the most delicious lemon curd I’ve tasted. Thank you for sharing your Grandma’s recipe.
Camilla
That’s wonderful to hear Pam, so glad you like it:-)
Stephen Rushworth
Make this several times now, a firm favourite with the family. Never fails, very easy.
Camilla
Thank you Stephen, so glad to hear that:-)
Debra
Can this recipe be canned for shelf storage?
Camilla
Hi Debra, it’s not my field of expertise but I see on the web that you can indeed can Lemon Curd so there’s no reason why my recipe couldn’t be converted. Just Google a recipe for canned lemon curd and follow the canning instructions.
Susan Stainforth
Just made lemoncurd very easy resiepe. It was great making it. Very easy .
Camilla
Thank you Susan, so glad you enjoyed making it:-)
Shirley
Hi, this looks great. But I still cook in ounces and cups. How much would the butter and sugar be “in translation” Thanks so much.
Camilla
Hi Shirley, I don’t usually do cup conversions as they’re not accurate but as it’s just the sugar I Googled and it said it was 1 Cup and the butter is near on 2 ounces. I hope that helps. I would however really recommend you buy a cheap set of digital scales as they will make all you preserve making much more accurate. I have some fantastic jam recipes that you could use them on:-)
Julie
Just made the lemon curd with a goose egg. It’s fabulous, the colour and flavour. Thank you for sharing the recipe.
Camilla
Wow, a goose egg! So very glad you like the recipe Julie:-)
Christina | Christina's Cucina
This is such a quick and easy recipe, I just made TWO double batches the day before leaving for a 3 week trip!!! SERIOUSLY THE BEST! Thanks, Camilla!!
Camilla
Aaw, thank you so much Christina. I’m going to make some myself tomorrow to put in cupcakes for our Jubilee Street Party:-)
Deb
Turned out just perfect!
Camilla
So glad to hear that, thank you for your feedback:-)
Lorraine Smith
Hi Camilla,
It looks delicious. Could this recipe be halved to make a smaller amount and can it be frozen please?
Many thanks
Lorraine
Camilla
Hi Lorraine, I don’t see why this recipe couldn’t be halved. Another reader below called Diane asked about freezing so see that comment for a full answer but short answer is yes!
Bev Allen
Just made this, absolutely delightful, thank you
Camilla
So glad you found it delightful, thank you for your feedback:-)
DIANE VARNEY
Just made this lemon curd its wonderful and so quick and easy
Camilla
Excellent Diane, so glad you like the recipe:-)
Sharon Baker
Fabulous recipe, made the lemon curd to sandwich a lemon crunch cake, tastes beautiful and was so easy to make. Definitely a recipe to keep. Looking forward to the leftovers as a treat on toast.
Camilla
So glad you like my lemon curd recipe, it is a gem!
Jan Hubert
I’ve made it for the first time and it worked out splendid.
Taste is sooo good.
J. H. (Netherlands)
Camilla
Excellent Jan, it is such an easy yet delicious recipe. Do check out my other curd recipes:-)
Evie Daniels
Hi
Made this yesterday using some limes instead of lemons, turned out so well that my son and nephew ate half of it on toast and daughter took the rest home with her!
Thanks for such an easy recipe, you make me look like a good cook
Camilla
Wonderful Evie, so glad you like the recipe and that it’s earning you Brownie Points:-)
kim
So easy to make. Next time will cut down sugar as a bit sweet for my taste but hubby will love it
Camilla
Thank you Kim, glad you like the recipe:-)
Ginger
So easy and soooo good. I haven’t licked a pan since I was a little kid, but couldn’t help it this time!
Camilla
Wonderful Ginger, I don’t blame you! So glad you like the recipe:-)
LIDIA (Christina's mother)
Thank you so much for sharing your Lemon Curd recipe. I made Lemon Curd before, I never liked it, I just made your recipe using organic Meyer lemons from my daughter’s tree, so simple and quick, but most of all I love it! Thank you again, Camilla!
Camilla
That’s wonderful Lidia, when I saw Christine’s picture on Instagram I did wonder if they were home grown lemons. I bet that makes the lemon curd taste extra special:-)
Joann
Pls give me list of ingredients in
English. Sorry don’t know the
Conversion
Thanks
Camilla
I’m sorry I don’t understand, I am English and the list is written in English?
Lorna
I am in the U.S. too. I just google the conversion. This is a short ingredient list so it is quick and easy. Hope this helps Joann.
Simone Reeves
I just made this its so easy making lemon curd tarts, be using this recipe again thank you.
Camilla
Excellent Simone, now I really want a Lemon Curd Tart:-)
Susan Scitt
I’ve just made this lemon curd and it’s very easy and quick as you say. Chuffed to bits.. Wanted to use some lemons left from Christmas time. Would recommend.
Camilla
Awesome Susan, so glad you like it:-)
Leesa
I don’t know about this but in pudding it calls to add the eggs last, I don’t do that though, I put them in the liquid and blend them thoroughly and I’ve never again accidentally had scrambled eggs in my pudding. It also was super creamy because I’d let it mix for a few minutes before cooking
Camilla
Leesa, I’ll be honest, I have no idea what you’re talking about as this is a preserve and not a pudding? Are you comparing my curd making method to the method of making a pudding? Not sure what you’re driving at?
Janet
This is exactly as it says – a quick, easy and recipe with deliciousl results
Camilla
Thank you Janet, I can’t argue with that:-)
Stephen Rushworth
Excellent lemon curd, made it several times. The whole family love it.
Camilla
Thank you so much for your feedback Stephen and so glad your family love it:-)
Michelle
This recipe is absolutely stunning, it will be go to curd recipe. I also made lime curd with this recipe and just substituted the lemons . So so easy .thank you for sharing.
Camilla
Thank you so much Michelle, I’m glad you love this recipe as much as I do:-) I have plenty more curd flavours for you to discover:-)
Julia Brace
Fantastic recipe. I’d more or less given up making lemon curd because of the mind numbing stirring for 20 minutes over a double boiler. So happy now, it only takes 10 minutes and turns out beautifully. I did use considerably less sugar though. Thank you Camilla for being brave enough to ditch the double boiler and give us this wonderful lemon curd
Camilla
Thank you Julia, it is so easy isn’t it:-)
Aadil Desai
One of my favourite things to eat is lemon curd and this recipe seems like something I’d love to try making. Thanks for sharing your granny’s recipe with us.
Camilla
Thank you Aadil, it’s so very quick to make, I do hope you give it a try:-)
Karen
Loved the finished product and was easy to make.
Tip! Leave to cool for 5 minutes before pouring into jars. It can spit when boiling. The curd itself is delicious and can’t wait to try raspberry and orange curds too. Thank you ❤️
Camilla
Awesome Karen, so glad you like the recipe:-)
Jean Lamb
Great, clearly explained recipe …and the results are deliciously tasty. Give it a go!
Camilla
Thank you so much Jean, so glad you like the recipe and find it well explained:-)
Cheryl Leddie
One of the best Lemon curd I have made, I make this every year, this is the best. So easy. I note to add is this freezes very well in the jar it’s made in for up to 6 months with no loss of flavour.
Camilla
Aaw, thank you so much Cheryl that’s so lovely to hear. Great to know it freezes well, I’ll have to try that!
Sharon Craig
Amazing recipe! So quick and easy and it tastes divine. Thanks for sharing it.
Camilla
Aaw, thank you so much Sharon, so pleased you like the recipe:-)
Wendy Crowther
I just made this, im not sure about the amount of sugar, i found it just a little to sweet, next time i might reduce it just a little bit, my boys love it though . thank you for such a quick and easy recipe.
Camilla
We all taste things differently, I expect the sweetness will also vary depending on the sharpness of the lemons you use. Glad you like the recipe:-)
Charlotte A Jenkins
Just made some for the school I work at to sell at our local. Community Market…
Camilla
Excellent, just tell people to store it in the fridge when they get it home:-)
Rita
I’ve just made it and it turned out so tasty! I was scared I heard that it can turn out scrambled and stringy, but it was easy and I didn’t have to use a double boiler. Thank You for the wonderful recipe!
Camilla
Awesome Rita, so glad you like the recipe, it is so easy isn’t it@-)
Nicole
This wonderful!! I doubled the recipe, used granulated sugar, and it came out perfectly! Thank you!
Camilla
Awesome Nicole, glad to know it worked when you doubled it!
Chanelle
This is perfect and easy very proud of myself haha
Camilla
Excellent Chanelle, so glad you like it, well done:-)
Simone reeves
Can I use clover butter that’s all I have
Camilla
Hi Simone, I’ve never had Clover which is a margarine and not butter and I’ve never used margarine to make lemon curd. So I would say you can try using it but it won’t be as good as using actual butter and I don’t know what effect it will have on the consistency. Do let me know how you get on if you make it with Clover.
Barb
So easy & so yummy!
Camilla
Thank you Barb, it is so easy isn’t it:-)
William Hanningx
Just made Orange Curd by replacing the lemons with two medium-sized oranges and it turned out perfect xxx
Camilla
Fab, that’s like in my Blood Orange Curd Recipe:-) https://www.fabfood4all.co.uk/grannys-quick-blood-orange-curd/
Wendy
I had some lemons just sitting there,and saw this recipe for lemon curd,it was so easy,only tip l would say is my eggs curdled a little bit,had to strain, definitely make again. Taking more care when whisking in eggs
Camilla
Thank you Wendy. Perhaps you didn’t whisk fast enough or weren’t whisking whilst pouring in the egg, I’ve never had this curdle on me, it’s a pretty fool proof recipe.
Rosemarie Strugnell
I have just made this lemon curd, It’s so simple to make and sooo tasty. I’m now going to look at the recipe for blackberry and apple curd.
Camilla
Thank you Rosemary, so pleased you like the recipe. Do you mean my Blackberry & Apple Jam or Blackberry Curd?
Cindy Williams
Just finished making the lemon curd & its spot on & delicious,,,thanks granny…oh & easy peasy.
Camilla
Delighted that you like it, it is such a super easy and delicious curd.
Michele Dorey
I have a recipe similar in quantity to this but cooked in the microwave in a glass bowl, thirty second bursts, stirred not whisked. That should solve the green curd issue of one of your correspondents. Green curd is caused by the reaction of lemon acid to copper or aluminium. I also strain the eggs through a fine sieve before adding them so no stringy bits.
Camilla
Easier still just use a stainless steel pan. I’ve never needed to strain the egg whites.
Pauline tolley
Hi.just going to have a go at this..can I use salted butter??
Camilla
I have never used salted butter so can’t say what that would be like. You might get away with a slightly salted butter like Lurpak but I wouldn’t use something like Anchor as that level of salt would be overpowering. Ideally you use unsalted butter for the best flavour.
Pam
I’m trying to use this simple curd recipe but very disappointed that the quantities are not in the recipe. The ingredients that you list are in grams. I don’t have time to waiste on looking up conversation charts. Disappointed!
Camilla
Hi Pam, I felt much the same many years ago (well I was still at school) when I accidentally bought a book with recipes in cups and it wasn’t until many years later that I found a set of cups and bought them. Digital scales are so cheap and such a wise investment for making accurate recipes, especially when it comes to preserves. But I am actually confused when you say the quantities aren’t in the recipe?
Cindy Williams
I did & its fine
Joanne Mills
Hi. Thanks for this delicious tasty easy to make recipe. I’ve made it a few times now. Only thing is it doesn’t ever turn out yellow, just green . I’ve used different eggs which are very yellow but still no change?
Camilla
Hmm Jeanne, that’s very odd, it’s always yellow for me and when people share their pics it’s yellow. I wonder if there’s some sort of chemical reaction going on with your pan that’s making it go green? I use a non-stick pan. So perhaps you could try a different sort of pan to the one you usually use.
Kat
Super easy recipe, however when I added the eggs some small pieces immediately turned into scrambled eggs that I needed to fish out from the mixture. I think adding the eggs on a very low heat instead of medium would work better. Either way, it’s still very tasty. More of a sugary and tart lemon curd than buttery
Camilla
Hi Kat, you’re the first person to mention this. You do need to be instantly whisking as the eggs are poured in.
Anne P
I have made lemon curd so many times the way everyone tells you to. This breaks all the rules and is the best I have ever tasted and so easy. You literally cannot go wrong. Thank you for sharing.
Camilla
Awesome, so glad you like the recipe:-)
Red
Your granny’s a genius , this is a fantastic recipe
Always use it,so easy
Camilla
Aaw, thank you Red, she was a passionate cook:-)
Briony Hill
This was so easy, I used 1 whole egg and 3 yolks as they needed using up. Came out delicious, will definately make again.
Thanks.
Camilla
Excellent Briony, so glad you like the recipe, so easy isn’t it:-)
Rachel
This lemon curd tastes so much better than anything you can buy in the shops, even the most expensive ones!! So quick and easy to make. Thank you for sharing this delicious recipe :o)
Camilla
Thank you Rachel, I couldn’t agree more:-)
SusieB
So quick, easy and tasty – really glad I happened across it by accident – it’s my go-to curd recipe now. Thank you (and your Gran)
Camilla
Aaw, so happy to hear that, thank you:-)
Jean Hebden
Absolutely brilliant recipe for lemon curd. So easy and quick. No messing about straining it. My husband loves it. (So do I). Thank you for this fabulous recipe.
Camilla
Thank you Jean, so glad you both love it:-)
Sarah Trivuncic
Oh wow, what a find in your granny’s recipe box! I am especially fond of lemon curd but haven’t made any for a long time as we’re so overrun with jam. I ought to have a go though really. Thank you for taking the time to visit my comeback post, it really means a lot x
Camilla
Thank you Sarah, the recipe box is mine from my Home Economics days at school, we all had to have one:-) So happy to see you back blogging!
Carol
I’ve just made this lemon curd and it’s amazing. It tastes better than any bought ones,even the most expensive. Thank you for sharing the recipe. I have never been confident about making lemon curd but this is a winner.
Camilla
Thank you Carol, it is such an easy and delicious recipe isn’t it:-)
Maureen McCabe
Wow this was so easy to make and so delicious
Camilla
Thank you Maureen, I know:-)
Carol Croft
I’ve just made this , it’s was done in no time at all
And it’s the best I’ve ever tasted… thank you.. I
Camilla
Thank you Carol, so glad you like the recipe:-) Perhaps you’ll try one of my many other curd recipes next!
Olivia
Love this recipe, the easiest and quickest lemon curd I’ve ever come across.
Camilla
So glad you like it, thank you for your feedback:-)
Sherwin
Just made lemon curd to your recipe. Found it really easy to do and I will be using some for the filling in my home made lemon paradise cake.
Will be trying other curds as and when fruits are in season
Camilla
Excellent Sherwin, glad you like the recipe. Have fun trying my other curds:-)
Deena
So easy and quick to make. Thank you
Camilla
Thank you Deena, glad you like the recipe! Do check out my other curds:-)
Eileen
This is absolutely delicious and the recipe was so simple to follow, I will never buy shop bought again
Camilla
Excellent, so glad to hear that:-)
Joanna
Found an old jar of Fortnum and Mason lemon curd but yours is so fresh and zingy, I’ll wait for it to cool. Goes well in a Victoria’s Sandwich.
Camilla
Great Joanna, yes great in a Victoria Sandwich and fab in these muffins too! https://www.fabfood4all.co.uk/easy-lemon-curd-muffins-with-lemon-curd-dimple/
Judith
Delicious. Thanks don’t think it’s going to last very long it’s so tasty.
Camilla
Excellent Judith, so glad you enjoyed it:-) Have you seen my latest Snowball (Eggnog) Curd? https://www.fabfood4all.co.uk/snowball-eggnog-curd/
Chris
Just tried this and it’s delicious, better then anything you buy in a shop
Camilla
Excellent Chris, so glad you like it. Yes it’s far zestier than anything you can buy:-)
Ali
Thanks for recipe, was so easy to make….
Made a lime one as well, only thing is its so nice it wont last long…. Hubbys gone back for seconds on toast
Camilla
Fab Ali, so glad you both like it. I made some this week too:-)
Trish
If you put an extra egg yolk in would it make it a bit thicker
Camilla
I’ve never found the need to make this curd thicker, it thickens on cooling.
Genevieve
Have you tried canning it for long term storage!
Camilla
No haven’t seen any home canned curd recipes that last any longer due to the dairy and egg content. I’m not sure how manufacturers of curd make the product shelf stable I’m afraid.
Marion
Curd not thickening
Camilla
Hi Marion, is the pan bubbling. Just keep whisking until the mixture will coat the back of a spoon. It shouldn’t take much more than a minute and don’t expect a thick mixture but you will notice a change in the consistency for sure. It will thicken more on cooling.
Alex
Hi, can you put it on a baked product or do you need to keep it in a jar for a few hours
Camilla
Hi Alex, I would wait for the curd to cool before using it.
Helen
I make this all the time, an amazingly easy and delicious recipe, thank you. I mainly use it to fill my lemon cupcakes, but its so moreish I find myself at the fridge with a spoon! My lemon cupcakes are always the first to disappear! The internet is a minefield and I want to substitute the lemons for orange, how many oranges should I use, there are so many different versions but I want to use your recipe, any help would be greatly appreciated.
Camilla
Hi Helen, I can’t really answer that because the same volume of juice from oranges isn’t going to give you the depth of flavour that the lemons give this recipe. This is something I would need to work on and develop. I would also be inclined to have some lemon juice in there to beef up the flavour of the orange.
Helen
I’ve made some orange curd. Using your recipe as a base and looking at about 20 different others on the web. It’s just slightly on the sweet side (but that may just me being picky, as I’ve had what couldn’t fit in the jar on some bread and rather enjoyed it!!) so some tweaking will be required next time I make it. Thank you, your recipes are great! this week I’m going to make your Italian Chicken as it looks scrummy.
Camilla
Well I’m glad it went well and can imagine it would be sweeter as lemons are very tart where as oranges are very sweet. Thank you for your kind words, so lovely to get positive feedback:-)
Danuta I Gajewski
Easy, peasy, lemon curdsy!! Still too hot to taste, but I did lick the whisk, and ran my finger around the pot after I poured the curd!! Thanks for making it so easy that you have to be a total muppet not to make this recipe!!
Camilla
Thank you Danuta, that made me laugh! So glad you like the recipe:-)
Jane Willis
I’ve tried many lemon curd recipes and always come back to this one. Now one of the grandchildren has fallen in love with lemon curd so I think next time we have her over for the day I’ll get her to make this with me
Camilla
Thank you Jane, so lovely to hear and great to get your grand children making their favourite recipes:-)
Kath
Oh my goodness! This is soooooo delicious and ridiculously quick and easy to make. Massive thank you for sharing this recipe (and video!)
Camilla
Aaw, thank you so much, it is a fab recipe isn’t it:-)
Stephanie
Hi, I’m diabetic. Can I make this successfully with an artificial sweetener? Like Stevia, maybe? Or Splenda? Thanks!
Camilla
Hi I didn’t know it was possible but I see there are sugar free lemon curd recipes on the internet so you could use the amount of sweetener they use as a guide and follow my method perhaps. I never eat sweeteners so I am not much help I’m afraid.
nikki easton
I cant believe how quick and how few ingredients it actually takes to make lemon curd. genuinely surprised as it looks amazing. well done you. definitely going to be trying this with my children over the Easter holidays. we always have a baking day. thank you!!
Camilla
Thanks Nikki, I’m sure you’ll get hooked, it’s so good and so quick and easy:-)
Jane
Lovely flavour, but afraid I cheated a little as too runny for inside my lemon cakes so added 1tablespoon liquid with 1 heaped teaspoon cornflour to thicken it at the end. Worked a treat now have thick lemon curd made on 30sec bursts in microwave. X
Camilla
Hi Jane, it would have been fine for your cakes as it sets in the fridge, my photos were taken when the curd was still warm.
Kate
Looks beautiful! I live in Minnesota (The U.S) so I will have to convert the recipe to our measurements, but so excited to try this out this weekend!! Thanks!!
Camilla
Thanks Kate, I’m sure you’ll love it-)
Lisa
Hi, I really want to make this to gift in a Christmas hamper I am making – will it keep at room temperature until opened at all?
Camilla
I wouldn’t want to advise keeping the curd at room temperature but it wouldn’t hurt to keep it in a garage or shed for a couple of days before giving. You’d need to tell recipient to put it in their fridge and eat within a couple of weeks or so though.
Stephanie Lewis
Only ever made lemon curd over a Bain Marie and was always a faff. This was so quick and easy and tastes lovely and zing. I used a bit more lemon juice and still worked great (even zingier). Thanks for sharing this!!
Camilla
Great Stephanie, so glad you like it, thank you for letting me know, much appreciated:-)
Tracy
Hi loved your video and can’t wait to make it. I hope this is not a silly question but can you made orange curd?
Thanks x
Camilla
Hi Tracey,thank you yes you can make all sorts of curds, I have a Blackberry one too. I haven’t made orange curd but if I did I think I might put a little lemon juice in the mix to add some zing which is what I did with the blackberry one.
Kate | Veggie Desserts
Ooooh this homemade lemon curd looks delicious. So creamy and zingy I imagine. Yum!
Camilla
Thanks Kate, it’s so zingy as you say:-)
Julie wright
The video wasnt bad at all!
Ive tried making lemon curd and the egg always seperated 🙁
Might try your recipe thanks, looks super easy 🙂
Camilla
Aaw thanks Julie, I’m just used to seeing superb quality video so know what it should look like, but hopefully I learned heaps from making this one:-) Yes do try this recipe, never failed on me!
Margaret gallagher
I’ve never attempted to make lemon curd
So simple and refreshing especially as it keeps for a few weeks
Camilla
It’s so easy, you must take the plunge:-)
Nadia
I’ve never made lemon curd but i’m obsessed with the stuff! I really need to try making my own. Such a yummy addition to desserts 😀
Camilla
Yes you must try making your own Nadia, so good:-)
Choclette
I love homemade lemon curd and can’t abide the commercial stuff – it bears no resemblance. Fab photo, it’s hard to believe that’s a first attempt. Well done.
Camilla
Thanks Choclette! Yes I know, the commercial stuff just has no zing at all.
Claire @foodiequine
I love lemon curd but have only ever made it microwave or over a bain marie, good to know it works in a pan.
Camilla
Thanks Claire:-)
Helen @ family-friends-food.com
This looks great – I love that it makes just one jar, a perfect amount and would be lovely to give as a gift.
Camilla
Thanks Helen! Yes, it doesn’t keep forever so this makes just the right amount:-)
Amy Fidler
Love Lemon Curd x
Camilla
Me too:-)
Melissa @ Insider The Kitchen
This is a smashing recipe which is very adaptable. I doubled the quantity and added the zest of the lemons as well. It tastes wonderful. Thank you Camilla!
Camilla
Thanks Melissa, glad you like it:-)
Jacqueline Meldrum
I love lemon curd. I recently filled a deep no-bake cheesecake with nearly a whole jar of lemon curd and fresh raspberries. It was heavenly. Liked you wee video! Thanks for linking to me xx
Camilla
Thanks Jacs, yes lemon curd has so many great uses and perfect in a cheesecake.
Richard Eldred Hawes
So easy to make I must give it a try
Camilla
Yes, quicker than popping to the shops and much better than shop bought:-)
Margaret gallagher
Always looking for tasty lemon treats
This sounds delicious I’ll definately be adding lots of zest
Camilla
Thanks Margaret, it’s a real winner of a curd:-)
Christine
We have surplus lemons most of the year I have a fail safe 3min recipe cooked in the microwave.
Camilla
This is fail safe too, even got my macaron tutor to make it in a class once when she was fussing over not having a double boiler:-)
coppelia100
Thank you so much for this recipe! Lemon Curd always reminds me of my childhood and my gran, who always use to make fresh lemon curd. I would love eating it on toast and in sandwiches. I wil definitely be making this over the summer!
Camilla
Excellent Coppelia, so glad to bring back happy memories for you:-)
Fiona jk42
I am definitely going to try this recipe as I love lemon curd, but have never tried homemade because I always thought it was too much of a faff.
Camilla
Great Fiona, do let me know what you think:-)
Margot @ Coffee & Vanilla
Lovely, thank you for entering to our Inheritance Recipes link up.
Camilla
A pleasure Margot, got there in the end;-)
Maya Russell
Lemon curd is something I remember from my childhood and would love to try and make it one day. Super recipe.
Camilla
It’s so quick and easy to make Maya:-)
Laura
I love lemon curd and this looks easy peasy. I’ll have to give it a go. It probably tastes a million times better than shop bought too. xxx
Camilla
Oh it tastes divine:-)
Paul Wilson
Homemade lemon curd is delicious.
Camilla
You’re not wrong there Paul:-)
Natally
Looks so easy!
Camilla
It really is:-)
Jane Davies
I’m not too keen on Lemon curd but I always buy it when a friend of mine comes for a visit from Ireland, she eats it every morning on her crumpets, maybe next time I’ll make it instead of buy it ! x
Camilla
Oh I think she’d be over the moon if you did as it’s so much nice and if there’s any left after she’s gone put it in some cupcakes:-)
kayleigh white
I absolutely love lemon curd – especially in sandwiches!
Amber Gladden
Mmmm haven’t had Lemon Curd in ages but looks very appealing 😀
Camilla
Thanks it’s totally lush:-)
Margot @ Coffee & Vanilla
Looks amazing Camilla! I have only discovered lemon curd when I came to UK, bough it by mistake once thinking it was set honey, he he…
Camilla
Thanks Margot, well that was a happy accident:-)
Rosemary Rowe
Gotta try this! I LOVE lemon curd – homemade, that is!
Camilla
Oh yes do, you won’t be disappointed:-)
Lin Young
making this today
Maddy
LOL, My Granny hated lemon curd!
Camilla
My mother isn’t keen LOL!
William Gould
Love lemon curd, especially in tarts! Never realised it was so simple to make!
Abigail Cullen
Love, lemon curd, great recipe!
Camilla
Thank you, I really need to make some more as it’s so useful:-)
Ann Robinson
Lemon Curd is something that you don’t think of that often but you forget how good it can taste especially when it’s homemade
Irene Wright
Lemon curd always reminds me of my Mums cooking – she loved this and made it regularly when the lemons were in excess
Camilla
It reminds me of my dad who liked it and my granny who made it, mum didnt like it or make it LOL:-)
Carolyn Clapham
I’m really tempted to try making this with blackberries now, while there are still some nice ones around (cooked and sieved first).
Camilla
Ooh, do let me know how you get on!
Carolyn Clapham
The results of my blackberry experiment were interesting – not quite what I had been expecting.
The first flavour that hits your taste buds is custard, followed then by the blackberry, but unfortunately not as strong as I was hoping for. It needs something to either strengthen or at least complement the flavour. I did add the juice half a lemon to the blackberry juice, and I’m glad that I did. Without it, I think that maybe it would have been too bland.
All that said, it is quite pleasant, and will definitely get eaten.
Camilla
People make something calle “Fruit Cheese” so maybe blackberries are better suited to something like that. It’s not an area I’ve looked into yet!
Kat Tew
Lemons being added to my shopping list now 🙂
Prettyplease26
Yummy, I’m going to need to try this 🙂
Paul Wilson
I love Lemon Curd – so simple too.
Carolyn Clapham
I made another batch (double quantities) of this yesterday. Delicious! If possible, even better then the first batch. That might be because I used more lemon juice. The lemons I was using were very small, so I used nearly twice as many as the recipe said. I was aiming for 250ml of juice for my double batch, but ended up with a little more. I was worried it would be too runny, but its just ok and tastes sooooo nice!
Camilla
Brilliant, that’s good to know:-) I really need to make some for my dad! #pangsofguilt
Carolyn Clapham
The first batch of this that I made was so delicious that it didn’t last two minutes, so I’ll have to make some more later 🙂
Camilla
I really need to make some for my dad!
Miss. Lucinda Fountain
Sounds simple and delicious!
I am so pleased to have found your easy-to-use recipie!!
Camilla
Fab:-)
June Etherington
I have tried this & the taste is so different to the shop bought ones. I’ve even got 2 of my grandchildren liking it. Look like I’ll have to make a few more jars. Thank you.
Camilla
So glad you’re enjoying it June:-)
Herbert Appleby
What a find!! – I adore lemon curd and sounds easier than making custard. How about caramelizing the zest before adding all the juice and butter etc. ? Would it work..mmmm maybe a pot of each if I get a chance
Camilla
Personally I wouldn’t do that but if you fancy that then who am I to say no?!
Hazel Rea
My mum used to make lemon curd quite often when I was a child. I loved the smell in the kitchen and you are absolutely right that the texture and taste of homemade lemon curd is light years away from the bought versions.
Camilla
Exactly:-)
Cath
Many thanks for this recipe. I can’t however find a 175ml jar and just wondered where you purchased yours
Camilla
Sorry I put 175mls of lemon curd in the jar so that’s what I called it. It’s just a standard size and will fit 200mls so I see this is a size that is sold everywhere. One of my jars was recycled from some chutney I bought on sale and the other is a Kilner my mother in law bought me.
Deena Kakaya
Camilla, that looks utterly perfect! I’m imaging the aroma and the thick, zingy and sweet texture…mmmm.., x
Camilla
Thanks Deena – it is soo good:-)
jackie chapman
Lemon curd is a favourite of mine but I have never attempted to make it myself. After seeing this recipe I’m wondering why not, it looks very simple! I will definitely give it a try.
Camilla
Brilliant, do let me know what you think:-)
Jane Willis
I don’t cook sweet things any more but OH has been muttering a bout missing lemon curd so I think I’ll whip up a batch of it to treat him
Camilla
Aah, that’s true love:-)
Tracy Nixon
I love lemon curd but have always bought it! It was my pregnancy craving with my girls so went through jar fulls !!!!
Camilla
Oh you just have to make some then, a big difference:-)
Merlinda Little (@pixiedusk)
This is so lush! I always love lemon curd but is to scared to make one. Thanks for sharing your recipe =) #MBPW
Camilla
Hope you give it a go:-)
Caroline Taylor
I love that you found it, made it and then worried what all the fuss was about! I do that all the time; panna cotta I put off for ages and that was fine. I am still putting off making my own stock; I just don’t think I can be bothered!
Camilla
Thanks Caroline, I have made my own stock on a few occassions and I think the best one is gammon but I’d avoid turkey if you ever get round to it:-)
Gill Osborne
Just made this but substituted oranges instead. I added an extra egg as I figured I had much more juice from the oranges. Tastes scrummy, thank you!
Thinking about also trying orange and passionfruit as I have 3 passionfruit lurking in the bottom of the fridge, will let you know!
Camilla
So glad you enjoyed it, I’ll have to try some other fruits too – if I see another bag of Blood Oranges will try those next:-)
Michelle Kinsey
Thank you ever so much for this recipe! I’ve made a ‘slimming world’ version before using lemon juice, zest and eggs but never the ‘proper’ stuff. I guess it’s time to do that though as I absolutely love lemon curd on toast 🙂 Yum x
Camilla
Thanks, go on treat yourself:-)
Carolyn Clapham
I can now confirm that the recipe works perfectly with fruit out of the freezer, either lemons or limes )))
Camilla
Brilliant, I shall keep an eye out for cheap citrus fruits now:-)
Carolyn Clapham
One (large) jar of lemon curd now cooling. At the point of going into the jar, it tastes absolutely delicious!!!
I have a couple of questions, if you don’t mind:
1. In step 3, you say “Whisk for another minute (the mixture will thicken.”
Should it be on or off the heat for this whisking?
2. I’m too impatient to wait to discover this answer for myself: does it thicken up any more in the jar as it cools?
I’m guessing that it does because the little bit left over does seem to have got a little thicker in the 10 minutes it’s been standing. It won’t be there much longer though because I can’t resist it x
Right. In a moment I am going to try making Lime Curd by the same method. If it tastes half as good as the lemon it is a real winner 🙂
Camilla
I whisked mine over the heat but as long as it has reached boiling point that’s the main thing and yes it does thicken further on cooling:-) We ate some of ours before it had set but after storing in the fridge it does firm up.
So glad you’re enjoying this recipe:-)
Karen
JUST a FAB recipe and entry for tea time treats thanks Camilla and aren’t the best recipes family recipes? LOVE this and such GORGEOUS photos too!
Camilla
Thanks Karen and for squeezing in my entry, wasn’t sure I was going to make it LOL!
Maya Russell
Easy peasy, lemon squeezy! Thanks for this quick recipe.
Camilla
Thanks Maya, enjoy:-)
Javelin Warrior
I could seriously eat this curd right out the jar, Camilla. I’ve made lemon curd once and it’s so luscious… And as the butter thickens the curd, it’s almost impossible not to start eating right from the pan… Forget the store-bought bottled stuff – give me this!
Camilla
Thanks Mark, I must make some more soon as it’s so tasty and versatile:-)
Nicola
Lemon curd is my favourite, I absolutely love it. Has to be home made though – shop bought just isn’t the same!
Camilla
Exactly which is why I’ve never bought Lemon Curd in all these years;-)
Heather Haigh
I’ve never made curd but I am going to have a go now. Thanks!
Camilla
Great Heather, do let me know what you think:-)
Carolyn Clapham
As soon as I can get to the shops for some butter, I’m on to it! My mouth is watering at the thought!
I might experiment though – I have a lot of lemons in the freezer (along with Seville oranges and limes, all bough while cheap, for making marmalade), so I might try using some of those. The difficult bit might be grating off the zest, but if I do it while the lemons are still half-frozen, it might be ok. I’ll see how it goes.
Come to think of it, if it works with the lemons, I might go on to try some lime curd too.
I’ll keep you posted 🙂
Right. I’ve just got the littlies off to sleep so now I’m going to make some red- and blackcurrant cordial while they are asleep. I have a freezer full of last year’s berries that need using now before this years are ready. Waste not want not!
Camilla
I’ve never tried freezing a citrus fruit but do grate frozen ginger straight from the freezer so imagine it would work really well with zest too! Do let me know how you get on as I’d like to know if frozen is the way to go:-)
Carolyn Clapham
I’ve frozen citrus fruits for the first time this year.
I wanted to make marmalade for the first time in years and noticed when searching for recipes that a lot of people were using frozen fruit. Seville oranges, limes and lemons were only £1 for a big bowlful on the market back in Feb/March, so I bought lots for the freezer. I made a batch of orange marmalade with fresh oranges, but have since made a lemon and lime marmalade with frozen fruits and that worked perfectly. I’ll soon be doing more orange, this time with the frozen Sevilles, so it will be interesting to see if there is a noticeable difference in flavour.
Keep Calm and Fanny On
Fabulous colour! I love Lemon Curd, but have never made it – yest! Thanks…
Camilla
Thank you – I hope I’ve inspired you to make some too:-)
Keep Calm and Fanny On
You have, and it’s fabulous, thanks so much!m
Camilla
Brilliant, so glad you enjoyed it:-)