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.
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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)!
Susan Stainforth
Just made lemoncurd very easy resiepe. It was great making it. Very easy .
Camilla
Thank you Susan, so glad you enjoyed making it:-)
Shirley
Hi, this looks great. But I still cook in ounces and cups. How much would the butter and sugar be “in translation” Thanks so much.
Camilla
Hi Shirley, I don’t usually do cup conversions as they’re not accurate but as it’s just the sugar I Googled and it said it was 1 Cup and the butter is near on 2 ounces. I hope that helps. I would however really recommend you buy a cheap set of digital scales as they will make all you preserve making much more accurate. I have some fantastic jam recipes that you could use them on:-)
Julie
Just made the lemon curd with a goose egg. It’s fabulous, the colour and flavour. Thank you for sharing the recipe.
Camilla
Wow, a goose egg! So very glad you like the recipe Julie:-)
Christina | Christina's Cucina
This is such a quick and easy recipe, I just made TWO double batches the day before leaving for a 3 week trip!!! SERIOUSLY THE BEST! Thanks, Camilla!!
Camilla
Aaw, thank you so much Christina. I’m going to make some myself tomorrow to put in cupcakes for our Jubilee Street Party:-)
Deb
Turned out just perfect!
Camilla
So glad to hear that, thank you for your feedback:-)
Lorraine Smith
Hi Camilla,
It looks delicious. Could this recipe be halved to make a smaller amount and can it be frozen please?
Many thanks
Lorraine
Camilla
Hi Lorraine, I don’t see why this recipe couldn’t be halved. Another reader below called Diane asked about freezing so see that comment for a full answer but short answer is yes!
Bev Allen
Just made this, absolutely delightful, thank you
Camilla
So glad you found it delightful, thank you for your feedback:-)
DIANE VARNEY
Just made this lemon curd its wonderful and so quick and easy
Camilla
Excellent Diane, so glad you like the recipe:-)
Sharon Baker
Fabulous recipe, made the lemon curd to sandwich a lemon crunch cake, tastes beautiful and was so easy to make. Definitely a recipe to keep. Looking forward to the leftovers as a treat on toast.
Camilla
So glad you like my lemon curd recipe, it is a gem!
Jan Hubert
I’ve made it for the first time and it worked out splendid.
Taste is sooo good.
J. H. (Netherlands)
Camilla
Excellent Jan, it is such an easy yet delicious recipe. Do check out my other curd recipes:-)
Evie Daniels
Hi
Made this yesterday using some limes instead of lemons, turned out so well that my son and nephew ate half of it on toast and daughter took the rest home with her!
Thanks for such an easy recipe, you make me look like a good cook
Camilla
Wonderful Evie, so glad you like the recipe and that it’s earning you Brownie Points:-)