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 recipe
- Rhubarb Curd
- Easy Blackcurrant Curd
- Kiwi 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.
Pin for later!
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)!
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!