Yay Bee, so glad you like the recipe. Great idea to freeze some too:-)

This is the second time I’ve made this because it’s so easy and scrumptious! Just made a double batch, one for the fridge for me and the rest in the freezer for later, also for me win win.

The point is that you don’t need the glass bowl. My granny’s method is a lot quicker. I remember going to a Macaron making workshop and the teacher didn’t have a glass bowl and I told her it wasn’t necessary and she was amazed that the lemon curd worked without it:-)

In reply to Moira Webster Webster.

I never knew that. Thank you for the tip.. I make this recipe all the time and give it to friends too who are always amazed how it’s so different from store bought.

Thank you Olwyn, it sounds like you didn’t boil it for long enough if you can pour it. Just give it longer and until it coats the back of a wooden spoon. Your lemon may be bigger than the one I used.

Excellent Lemon Curd. It is the consistency of thick pudding and be poured over desserts. Can I get it to be thicker so it won’t run off my cheesecake at Easter? Thanks!

Wow! x x

Cool, so glad it worked out. I use Muscovado sugar in my Banoffee Curd. https://www.fabfood4all.co.uk/quick-banoffee-curd-banana-toffee-curd/

Hi Zoe, yes you would have been cooking the egg whilst melting the butter which is why it’s added quickly at the end. But this is how we learn, mistakes are never wasted experiences:-)

So glad you like it Rob, thank you for taking the time to leave a comment:-)

Your grandmas lemon curd,wow I’m on my way to heaven delicious,and so easy to make.

Awesome Joanne, so very glad you like the recipe.

Thank you Shirley, that’s so wonderful to hear:-)

Thank you Jan, so glad you like it:-)

You would think it would be a problem but this recipe really works. Have a look at all the other comments from happy readers:-) My granny knew what she was doing:-)

I know Debbie, it’s a little miracle in a jar:-) Thank you for taking the time to leave your feedback:-)

This recipe absolutely works a treat. Hasn’t failed me yet. Yum.

Ooh Mari, stop torturing me LOL:-)

In reply to Camilla.

Just about to dig into meringues, ice cream & lemon curd! X

That all sounds utterly divine Mari and bet those lemons taste amazing. So glad you found my recipe:-)

Delicious! We are camping in the south of Spain for a month, and I have been given a bag of lovely lemons just off the tree! Used some (lots) fresh in g&t, froze lots in half slices for cold drinks – then found your recipe! 4 jars bought at the local hardware, eyeballed sugar & butter – job done. Air fryer scones, home-made meringues & ice cream, life is good.

Hi Sue, so glad you like my Granny’s Quick Lemon Curd. I have a recipe for Blood Orange Curd with notes about using ordinary oranges in the body of the text: https://www.fabfood4all.co.uk/grannys-quick-blood-orange-curd/

Hello Camilla
I just adore your Granny’s lemon curd recipe and always make it and give it to my friends. Can I make the same recipe with oranges or would I have to adapt it. Thanks

Hi Jean, I can’t really advisee as I avoid sweeteners as they’re not good for gut health. I would suggest Googling for sugar free lemon curd recipes to see what sweeteners they use and then adapt the amount for this recipe.

Hi I have tried this recipie and it’s the best lemon curd I have ever tasted but I have border line dietbetic could I use canderel crunchy like sugar instead of castor sugar if so how much would I have to use in place of the 200 grams of castor sugar many thanks

So very glad you like the recipe Brenda, enjoy your tart, sounds wonderful:-)

Absolutely recommend this recipe. Quick, easy, not much to wash up. Great if you only want a small amount. I made this to go with a Mary Berry recipe for apple and pear tart. Thanks for sharing this.

Yay, so glad you like the recipe, it is so easy isn’t it. Lemon Curd on Scotch Pancakes is lush, I have a recipe for Lemon & Raisin ones: https://www.fabfood4all.co.uk/lemon-raisin-scotch-pancakes/

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.

I usually make my own Grannies lemon curd in a glass bowl stirring over a pot, not anymore this was so much easier.
I made scotch pancakes for my granddaughter and they didn’t have a glass bowl, she wolfed them down and had lemon curd on her toast next day.

Ooh lush, so glad you like the recipe Anne, sounds like a winning combination:-)

I just made this to add to a meringue roulade and it is absolutely delicious! Just the right balance of sweet and tangy and so quick and easy. Thank you SO much x

Hi Heather, thank you, she really did:-)

This recipe is fabulous. Gramma sure knew what she was doing ♥ Thanks for sharing.

So glad you found the recipe easy and want to make it again, I don’t blame you, it is lush:-)

Yay, so glad you like it Carol:-)

Just made my first batch of lemon curd ever with your wonderful recipe. Turned out great and delicious .

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:-)

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.

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.

In reply to Camilla.

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 🙂

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/

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.