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)!
Sherwin
Just made lemon curd to your recipe. Found it really easy to do and I will be using some for the filling in my home made lemon paradise cake.
Will be trying other curds as and when fruits are in season
Camilla
Excellent Sherwin, glad you like the recipe. Have fun trying my other curds:-)
Deena
So easy and quick to make. Thank you
Camilla
Thank you Deena, glad you like the recipe! Do check out my other curds:-)
Eileen
This is absolutely delicious and the recipe was so simple to follow, I will never buy shop bought again
Camilla
Excellent, so glad to hear that:-)
Joanna
Found an old jar of Fortnum and Mason lemon curd but yours is so fresh and zingy, I’ll wait for it to cool. Goes well in a Victoria’s Sandwich.
Camilla
Great Joanna, yes great in a Victoria Sandwich and fab in these muffins too! https://www.fabfood4all.co.uk/easy-lemon-curd-muffins-with-lemon-curd-dimple/
Judith
Delicious. Thanks don’t think it’s going to last very long it’s so tasty.
Camilla
Excellent Judith, so glad you enjoyed it:-) Have you seen my latest Snowball (Eggnog) Curd? https://www.fabfood4all.co.uk/snowball-eggnog-curd/
Chris
Just tried this and it’s delicious, better then anything you buy in a shop
Camilla
Excellent Chris, so glad you like it. Yes it’s far zestier than anything you can buy:-)
Ali
Thanks for recipe, was so easy to make….
Made a lime one as well, only thing is its so nice it wont last long…. Hubbys gone back for seconds on toast
Camilla
Fab Ali, so glad you both like it. I made some this week too:-)
Trish
If you put an extra egg yolk in would it make it a bit thicker
Camilla
I’ve never found the need to make this curd thicker, it thickens on cooling.
Genevieve
Have you tried canning it for long term storage!
Camilla
No haven’t seen any home canned curd recipes that last any longer due to the dairy and egg content. I’m not sure how manufacturers of curd make the product shelf stable I’m afraid.
Marion
Curd not thickening
Camilla
Hi Marion, is the pan bubbling. Just keep whisking until the mixture will coat the back of a spoon. It shouldn’t take much more than a minute and don’t expect a thick mixture but you will notice a change in the consistency for sure. It will thicken more on cooling.
Alex
Hi, can you put it on a baked product or do you need to keep it in a jar for a few hours
Camilla
Hi Alex, I would wait for the curd to cool before using it.