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)!
Candy
Thank you so much for sharing this recipe. I made it today and it was easy as you said. Mine has turned out darker than yours but it maybe because I used some local organic eggs that have really dark orange yolks. I shall be using it again, I’ve enough ingredients for 2 more small batches.
Camilla
So glad you found the recipe easy and want to make it again, I don’t blame you, it is lush:-)
Carol
Just made my first batch of lemon curd ever with your wonderful recipe. Turned out great and delicious .
Camilla
Yay, so glad you like it Carol:-)
Caralyn
This is a great, and very forgiving, recipe. I have made quite a few batches and the size of the lemons may vary, ditto the eggs. I don’t weigh the caster sugar, I reckon 150gms is about 10 flattish tablespoons, but sometimes I use a bit less. I cut the butter by eye, and rough calculation, from a new packet.
My worst mistake was accidentally boiling it for about 5 minutes instead of just one; quite a bit more solid than usual, but still scrumptious.
It is the METHOD that makes this an absolute winner. Thank you.
Oh and, I have kept a forgotten, (hidden), jar in the fridge for about 3 months – still delish.
Camilla
So glad you like the recipe Caralyn. I found a jar leftover from the Diamond Jubilee in my fridge. Perhaps I should try it after a sniff test:-)
Nicola
Made this & it was perfect. I’m making it, a second time & slightly panicking. It be handy if you could weigh out your lemon juice? I have small lemons I’m in UK & I’m trying to do lemon & lime curd & I’ve 350ml of juice so I’ve double & half increased the recipe, no idea if it’s going to work 🙂 as I’m typing I an see my saucepan is too small lol. Hay no. Nothing ventured nothing gained. But yes, my 2 lemons will make a lot less juice than your two. So a weight be handy. Your gran had a fab recipe. Thanks
Nicola
Oh & I put it in lemon drizzle layer cake & was a hit. Better than shop bought. I’ll never buy lemon curd again. Got a second mix ready as I’m going to try passionfruit curd, still not sure how many ml to use lol
Camilla
So glad you like the recipe. Maybe check out my Blackberry Curd for a guide as to how much passionfruit to use. https://www.fabfood4all.co.uk/easy-blackberry-curd/
Camilla
Hi Nicola, I’m also in the UK so the lemons I use would be roughly the same as yours, my granny didn’t measure, there’s not need and if people in say the US use slightly bigger lemons then a little longer boil to evaporate the excess moisture would be all that was needed.
Nicola
Oh I don’t know what I did. The passion fruit hasn’t set & both of them are almost powdery on the tongue. My own fault for guess work. I’ve no more lemon or limes lol. They taste great just powdery, grainey. I’m going to retry the passion fruit in a minute will look at the blackberry as a guide, I’m using shop bought puree, might use bottled lemon & lime juice & have another go as that’s all I have 🙂 but will stick to the smaller mix. This time. Thanks! I’d still appreciate it if you would take the time at some point to weigh your lemon juice? Though I’m glad you’re in UK too. But I’ve had 3 different sizes of Lemons this week shopping & I’m just confused. Again great recipe I’m just biting off more than I can chew 🙂
Camilla
In your last comment you mentioned 350 ml of juice which would be far too much, how many lemons did you squeeze to get that amount? I have just been to my fridge and squeezed a good sized lemon, the size that is often sold individually as also had some cheap tiny ones. The juice yielded from one lemon was a little over 2 tablespoons so roughly 33 mls. Personally I would use bottled lemon juice. I can only put down the powdery texture coming from cooking the curd for too long and the egg white not liking that. Small quantity as per the recipe works best.
Moira Webster Webster
I eyeball the lemons as agree in U.K. usually unwaxed are bit small. I use 4 small or 2 larger plus one small. Handy tip is put the lemons in a microwave for 30 seconds and roll on worktop you definitely get more juice from them and cut lengthwise not across.
Frederica Allen
Can the lemon curd be used in making lemon curd tarts or will it just be runny after baking ….
Camilla
I’ve never made lemon curd tarts but I’m sure this recipe would be fine for them as the curd will get denser not runnier once baked due to dehydration.
Maureen McCabe
I have been using your recipe for years and it has never failed me. Love it on toast. Dollop it on yoghurt or ice cream. Great filling for a sponge cake. I thank you.
Camilla
Aaw, thank you so much Maureen, so happy that you love the recipe and use it in so many ways:-)
Arlene
Hi, Camilla!
I discovered your website earlier this year when I first tried making jam (your grape jam recipe is wonderful, by the way!). I am interested in trying your curd. How long do you think it keeps after being made? The instructions don’t say to refrigerate, so does that mean it’s shelf stable after potting up?
Camilla
Hi Arlene, so glad you liked my grape jam recipe:-) I answer this question in the 9th paragraph:-)
Pam
Just made my first ever lemon curd using your recipe. It’s the most delicious lemon curd I’ve tasted. Thank you for sharing your Grandma’s recipe.
Camilla
That’s wonderful to hear Pam, so glad you like it:-)
Stephen Rushworth
Make this several times now, a firm favourite with the family. Never fails, very easy.
Camilla
Thank you Stephen, so glad to hear that:-)
Debra
Can this recipe be canned for shelf storage?
Camilla
Hi Debra, it’s not my field of expertise but I see on the web that you can indeed can Lemon Curd so there’s no reason why my recipe couldn’t be converted. Just Google a recipe for canned lemon curd and follow the canning instructions.