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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 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
- Easy Cranberry Curd with Power Blender option
- Easy Blackberry 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
A beautifully intense flavoured Lemon Curd which is ridiculously quick and easy to make!
Course high tea, Snack, teatime
Cuisine British
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Total Time 10 minutes minutes
Servings 300 mls
Author Camilla Hawkins
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)!
Video
Notes
Before you start, sterilise jars by washing in hot soapy water (or take straight from dishwasher). Fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the curd is ready. Washed metal lids should be sterilised with boiling water and then left to drain (if still wet place in oven once you’ve turned the heat off and run with just the fan for a few minutes to dry off).
Next Post: Simple Elderberry Jam with step-by-step video tutorial! »
Reader Interactions
Comments
Sharon Beattie
Hi, I want to try this recipe but I am afraid when I whisk the eggs in it will just be lemon eggs if that make sense.
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Camilla
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:-)
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Debbie Morgan
This recipe absolutely works a treat. Hasn’t failed me yet. Yum.
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Camilla
I know Debbie, it’s a little miracle in a jar:-) Thank you for taking the time to leave your feedback:-)
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Mari
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.
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Camilla
That all sounds utterly divine Mari and bet those lemons taste amazing. So glad you found my recipe:-)
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Mari
Just about to dig into meringues, ice cream & lemon curd! X
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Camilla
Ooh Mari, stop torturing me LOL:-)
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Sue Tidmarsh
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. ThanksReply
Camilla
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/
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Jean Hodgson
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
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Camilla
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.
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Brenda Evans
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.
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Camilla
So very glad you like the recipe Brenda, enjoy your tart, sounds wonderful:-)
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Moira Webster
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.Reply
Camilla
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/
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Anna
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
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Camilla
Ooh lush, so glad you like the recipe Anne, sounds like a winning combination:-)
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Heather Kuehl
This recipe is fabulous. Gramma sure knew what she was doing ♥ Thanks for sharing.
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Camilla
Hi Heather, thank you, she really did:-)
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