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 make Granny’s Quick Lemon Curd? (Full recipe at bottom of post)
- 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 pan.
- Heat on low to dissolve the sugar and melt the butter.
- Increase the heat to medium and whisk in the beaten egg until it starts to boil.
- Keep whisking for a minute as the mixture boils.
- It will coat the back of a wooden spoon once ready.
- Pot up into hot sterilised jars.
- Seal with lids immediately.
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.
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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 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)!
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.