Granny’s Quick Lemon Curd – tangy & delicious + video!

My Granny’s Quick Lemon Curd is the best recipe for lemon curd I’ve ever come across. You won’t find a quicker or easier lemon curd recipe plus it tastes amazingly tangy and delicious!

The History of Granny’s Quick Lemon Curd

My grandma’s lemon curd recipe sat in my recipe box for at least a couple of decades before I came across it one day!

My sister had written down the ingredients along with some scant 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 result took me straight back to my granny’s as she always seemed to have a delicious pot of homemade lemon curd in her fridge.

What makes this the easiest and quickest Lemon Curd Recipe?

All the recipes that I’ve ever seen take ages to make and use up all sorts of unnecessary equipment. Granny’s Quick Lemon Curd doesn’t use a double boiler, there’s no sieving required and there’s no endless stirring.

That makes this the Best Lemon Curd Recipe in my eyes. It uses just 4 ingredients, takes less than 5 minutes to cook, there’s less washing up and it works every time. I see people warning against this method talking about ending up with scrambled eggs. This recipe has never let me down once!

How do you stop Lemon Curd from curdling?

My Granny’s Quick Lemon Curd has never curdled so just follow my instructions, keeping the boil on a medium heat and whisk constantly. I’ve never needed to sieve it. I think the secret is to beat the eggs well so that you don’t get any stringy bits in your lemon curd.

How do you know when the curd is ready?

After boiling and whisking for 1 minute the lemon curd should coat the back of a wooden spoon. If your pan wasn’t quite boiling as you were whisking just boil for a little longer. Remember the curd will thicken further on cooling.

How long does lemon curd last and where 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!

What Ingredients do you need?

• Sugar – I use caster but if you don’t have any granulated sugar is fine.
• Butter – I use unsalted but have noticed other recipes use salted, so again if you only have that then I’m sure that would be fine.
• 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 just use egg whites to which the answer is no!
• Lemons – try to use unwaxed lemons. If you don’t have any then make sure to wash the wax off as you need the juice and zest.

How do you eat lemon curd?

Lemon curd is intensely lemony, sweet and tangy from all the lemon zest and incredibly versatile. It can be used just like jam so spread on scones, bread, croissants, Scotch pancakes, waffles etc. Or you use it as an ingredient in cakes, cookies, tarts, cheesecakes, swirl it into yogurt and ice cream, make lemon meringue pie or any number of desserts!

Lemon Curd Muffins

Recipes 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

Fruit Curd Recipes

Once you’ve made my curd I’m sure you’ll want to try some more fruit curd recipes!

• 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
• 5 Minute Lime Curd – power blender recipe
• Rhubarb Curd 
• Easy Blackcurrant Curd 
• Kiwi Curd 
• Lime & Ginger Curd 

Easy Blackberry Curd

I’m certain you’ll love this foolproof lemon curd recipe. Don’t forget to share your creations with me on social media tagging @FabFood4All as I love to see my recipes come to life! Better still let me know how you got on in the comments section below and leave a rating.

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Granny's Quick Lemon Curd

A beautifully intense flavoured Lemon Curd which is ridiculously quick and easy to make!

Course high tea, Snack, teatime

Cuisine British

Keyword lemon, preserve, vegetarian

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 300 mls

Author Camilla Hawkins

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)!

Video

Notes

Before you start, sterilise jars by washing in hot soapy water (or take straight from dishwasher). Fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the curd is ready. Washed metal lids should be sterilised with boiling water and then left to drain (if still wet place in oven once you’ve turned the heat off and run with just the fan for a few minutes to dry off).