Granny’s Quick Lemon Curd
Today I updated the photographs in this old post as my Granny’s Quick Lemon Curd really did deserve better. I also attempted to make a video which was far more difficult than I envisaged and I can’t say it’s any good but I thought if I publish it, then like my first ever blog post, I’ll be able to look back in the future to see my progress. If you watch it don’t adjust your set, it is very bouncy but nothing spending a small fortune of some decent equipment and editing software won’t fix! I hope you can laugh with me – my daughter says it looks like a bad school project and she’s not wrong:-)
I don’t know why I’d never made Lemon Curd before as my grandmother used to make it quite often and there was often a pot of shop bought lemon curd at home as my father was quite partial to it. The stuff you buy in a supermarket though has no real bearing on homemade and it is wonderful in cakes or just spread on bread etc.
I’d had a recipe card for Lemon Curd sitting in my index box for over 20 years. The recipe was in my sister’s handwriting but with the addition of 2 words “plus zest” in my grandmother’s handwriting so I knew it was her recipe. The instructions were a little scant so I set about putting some flesh on the bones of the recipe. I was a little unsure of granny’s method of putting everything in a pan and not using a bowl over simmering water but I needn’t have worried, the recipe worked perfectly and was so quick and so delicious.
My Granny’s Quick Lemon Curd is not stiff and waxy like its manufactured cousin but has a lovely softness to it, a consistency which I far prefer. The intense lemon flavour is such a joy too, it positively dances on your tongue as you eat it. I am now kicking myself that I didn’t make this recipe sooner as I really feel I’ve been missing out over the years. But now I’ve found it, it will be made again and again. We enjoyed Granny’s Quick Lemon Curd on some homemade Lemon & Raisin Scotch Pancakes to begin with which was a match made in heaven!
Do you have a recipe that you’ve put off making for far too long? Do tell me in the comments below – I have a long list of them which I’m slowly working through! Oh and here’s that video I mentioned (I may have a few more grey hairs now)! If you do watch please subscribe as I started a brand new YouTube channel and currently have zero subscribers! You’ll never see if I improve if you don’t!
For more curd recipes you might like to check out the following:
Quick Banoffee Curd (Banana & Toffee Curd) – Fab Food 4 All
Easy Cranberry Curd with Power Blender option
Easy Blackberry Curd – Fab Food 4 All
Easy Lemon & Elderflower Curd – Fab Food 4 All
5 Minute Lime Curd – power blender recipe
Rhubarb Curd – Foodie Quine
Easy Blackcurrant Curd – BakingQueen74
Spiced Mango Curd – Family Friends Food
Kiwi Curd – Greedy Gourmet
Froothie Passion Fruit & Lime Curd – The Crafty Larder
Froothie Lime Curd – Tinned Tomatoes
Orange Curd (in cupcake recipe) – Elizabeth’s Kitchen Diary
Lime & Ginger Curd – Tin & Thyme
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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 beaten
Instructions
- Put the sugar, lemon juice, zest and butter in a pan and melt on a low heat.
- Whisk in the beaten egg (on a medium heat) and keep whisking until boiling.
- Whisk for another minute (the mixture will thicken).
- Pour immediately into warm sterilized jars.
- Makes 2 x 150 ml jars or 1 x 240ml jar + a little for tasting!
- Will keep in the fridge for a few weeks.
Recipe Video
Recipe Notes
To sterilise the jars, wash in hot soapy water (or take straight from dishwasher), fill with boiling water, discard and then heat the jars in oven for 20 mins at 140C. Keep in oven until ready to use.
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.