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.
Alternatively 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!
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
More Fruit Curd Recipes
Once you’ve made this 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
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.
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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, large 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)!
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:-)