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)!
Tracy
Hi loved your video and can’t wait to make it. I hope this is not a silly question but can you made orange curd?
Thanks x
Camilla
Hi Tracey,thank you yes you can make all sorts of curds, I have a Blackberry one too. I haven’t made orange curd but if I did I think I might put a little lemon juice in the mix to add some zing which is what I did with the blackberry one.
Kate | Veggie Desserts
Ooooh this homemade lemon curd looks delicious. So creamy and zingy I imagine. Yum!
Camilla
Thanks Kate, it’s so zingy as you say:-)
Julie wright
The video wasnt bad at all!
Ive tried making lemon curd and the egg always seperated 🙁
Might try your recipe thanks, looks super easy 🙂
Camilla
Aaw thanks Julie, I’m just used to seeing superb quality video so know what it should look like, but hopefully I learned heaps from making this one:-) Yes do try this recipe, never failed on me!
Margaret gallagher
I’ve never attempted to make lemon curd
So simple and refreshing especially as it keeps for a few weeks
Camilla
It’s so easy, you must take the plunge:-)
Nadia
I’ve never made lemon curd but i’m obsessed with the stuff! I really need to try making my own. Such a yummy addition to desserts 😀
Camilla
Yes you must try making your own Nadia, so good:-)
Choclette
I love homemade lemon curd and can’t abide the commercial stuff – it bears no resemblance. Fab photo, it’s hard to believe that’s a first attempt. Well done.
Camilla
Thanks Choclette! Yes I know, the commercial stuff just has no zing at all.
Claire @foodiequine
I love lemon curd but have only ever made it microwave or over a bain marie, good to know it works in a pan.
Camilla
Thanks Claire:-)
Helen @ family-friends-food.com
This looks great – I love that it makes just one jar, a perfect amount and would be lovely to give as a gift.
Camilla
Thanks Helen! Yes, it doesn’t keep forever so this makes just the right amount:-)
Amy Fidler
Love Lemon Curd x
Camilla
Me too:-)
Melissa @ Insider The Kitchen
This is a smashing recipe which is very adaptable. I doubled the quantity and added the zest of the lemons as well. It tastes wonderful. Thank you Camilla!
Camilla
Thanks Melissa, glad you like it:-)