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)!
Ann Robinson
Lemon Curd is something that you don’t think of that often but you forget how good it can taste especially when it’s homemade
Irene Wright
Lemon curd always reminds me of my Mums cooking – she loved this and made it regularly when the lemons were in excess
Camilla
It reminds me of my dad who liked it and my granny who made it, mum didnt like it or make it LOL:-)
Carolyn Clapham
I’m really tempted to try making this with blackberries now, while there are still some nice ones around (cooked and sieved first).
Camilla
Ooh, do let me know how you get on!
Carolyn Clapham
The results of my blackberry experiment were interesting – not quite what I had been expecting.
The first flavour that hits your taste buds is custard, followed then by the blackberry, but unfortunately not as strong as I was hoping for. It needs something to either strengthen or at least complement the flavour. I did add the juice half a lemon to the blackberry juice, and I’m glad that I did. Without it, I think that maybe it would have been too bland.
All that said, it is quite pleasant, and will definitely get eaten.
Camilla
People make something calle “Fruit Cheese” so maybe blackberries are better suited to something like that. It’s not an area I’ve looked into yet!
Kat Tew
Lemons being added to my shopping list now 🙂
Prettyplease26
Yummy, I’m going to need to try this 🙂
Paul Wilson
I love Lemon Curd – so simple too.
Carolyn Clapham
I made another batch (double quantities) of this yesterday. Delicious! If possible, even better then the first batch. That might be because I used more lemon juice. The lemons I was using were very small, so I used nearly twice as many as the recipe said. I was aiming for 250ml of juice for my double batch, but ended up with a little more. I was worried it would be too runny, but its just ok and tastes sooooo nice!
Camilla
Brilliant, that’s good to know:-) I really need to make some for my dad! #pangsofguilt
Carolyn Clapham
The first batch of this that I made was so delicious that it didn’t last two minutes, so I’ll have to make some more later 🙂
Camilla
I really need to make some for my dad!
Miss. Lucinda Fountain
Sounds simple and delicious!
I am so pleased to have found your easy-to-use recipie!!
Camilla
Fab:-)
June Etherington
I have tried this & the taste is so different to the shop bought ones. I’ve even got 2 of my grandchildren liking it. Look like I’ll have to make a few more jars. Thank you.
Camilla
So glad you’re enjoying it June:-)