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)!
Kat
Super easy recipe, however when I added the eggs some small pieces immediately turned into scrambled eggs that I needed to fish out from the mixture. I think adding the eggs on a very low heat instead of medium would work better. Either way, it’s still very tasty. More of a sugary and tart lemon curd than buttery
Camilla
Hi Kat, you’re the first person to mention this. You do need to be instantly whisking as the eggs are poured in.
Anne P
I have made lemon curd so many times the way everyone tells you to. This breaks all the rules and is the best I have ever tasted and so easy. You literally cannot go wrong. Thank you for sharing.
Camilla
Awesome, so glad you like the recipe:-)
Red
Your granny’s a genius , this is a fantastic recipe
Always use it,so easy
Camilla
Aaw, thank you Red, she was a passionate cook:-)
Briony Hill
This was so easy, I used 1 whole egg and 3 yolks as they needed using up. Came out delicious, will definately make again.
Thanks.
Camilla
Excellent Briony, so glad you like the recipe, so easy isn’t it:-)
Rachel
This lemon curd tastes so much better than anything you can buy in the shops, even the most expensive ones!! So quick and easy to make. Thank you for sharing this delicious recipe :o)
Camilla
Thank you Rachel, I couldn’t agree more:-)
SusieB
So quick, easy and tasty – really glad I happened across it by accident – it’s my go-to curd recipe now. Thank you (and your Gran)
Camilla
Aaw, so happy to hear that, thank you:-)
Jean Hebden
Absolutely brilliant recipe for lemon curd. So easy and quick. No messing about straining it. My husband loves it. (So do I). Thank you for this fabulous recipe.
Camilla
Thank you Jean, so glad you both love it:-)
Sarah Trivuncic
Oh wow, what a find in your granny’s recipe box! I am especially fond of lemon curd but haven’t made any for a long time as we’re so overrun with jam. I ought to have a go though really. Thank you for taking the time to visit my comeback post, it really means a lot x
Camilla
Thank you Sarah, the recipe box is mine from my Home Economics days at school, we all had to have one:-) So happy to see you back blogging!
Carol
I’ve just made this lemon curd and it’s amazing. It tastes better than any bought ones,even the most expensive. Thank you for sharing the recipe. I have never been confident about making lemon curd but this is a winner.
Camilla
Thank you Carol, it is such an easy and delicious recipe isn’t it:-)
Maureen McCabe
Wow this was so easy to make and so delicious
Camilla
Thank you Maureen, I know:-)
Carol Croft
I’ve just made this , it’s was done in no time at all
And it’s the best I’ve ever tasted… thank you.. I
Camilla
Thank you Carol, so glad you like the recipe:-) Perhaps you’ll try one of my many other curd recipes next!
Olivia
Love this recipe, the easiest and quickest lemon curd I’ve ever come across.
Camilla
So glad you like it, thank you for your feedback:-)