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My Granny’s Quick Lemon Curd Recipe is the easiest curd you’ll ever find. With only 4 ingredients, it cooks on the stove in just 5 minutes! Bursting with intense lemon flavour, this classic British creamy spread will transport you to lemon heaven!
What is Lemon Curd?
Lemon curd is a tangy, smooth spread made from lemon juice, sugar, eggs, and butter. It has a rich, creamy texture and a vibrant citrus flavour.
Lemon curd is commonly used like jam as a filling for tarts, pies, cakes, and pastries, or as a spread on scones, toast, or pancakes.
It’s also a versatile and delicious addition to various desserts and baked goods.
Homemade lemon curd tastes infinitely better than shop-bought!
The History of Granny’s Quick Lemon Curd
My grandma’s lemon curd recipe sat in my recipe box for at least a few decades before I came across it one day!
My sister had written down the ingredients along with some brief 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 first time I made it I was transported straight back to my granny’s house as she always had a jar of homemade lemon curd in her fridge.
What Makes This the Best Way to Make Lemon Curd?
All the recipes I’ve seen take ages to make and use unnecessary equipment or ingredients.
Granny’s Quick Lemon Curd doesn’t use a double boiler, there’s no sieving required nor endless stirring.
There’s no unnecessary cornstarch in this curd! We’re not making lemon custard!
This simple recipe uses just 4 ingredients and takes less than 5 minutes to cook. There’s less washing up and it works every time.
I see people warning against the direct heat method and ending up with scrambled eggs. This recipe has never let me down once!
I’ve also seen recipes calling for plastic wrap to prevent the surface of the curd from forming a crust.
Again, this is unnecessary with my Granny’s method as you never get a crust.
As this recipe uses whole eggs there’s no waste as no leftover egg yolks or whites.
Hence this isn’t just good lemon curd this is theBest Lemon Curd Recipein the world as it ticks all the boxes!
Just look at the comments from happy readers below who agree!
How Do You Stop Lemon Curd from Curdling?
My Granny’s Quick Lemon Curd has never curdled.
If you follow the instructions, keep the boil on medium heat, and whisk constantly you’ll succeed.
I’ve never needed to use a sieve.
How Do You Avoid Stringy Bits in Fruit Curd
The secret is to beat the eggs well so you don’t get any stringy bits in your lemon curd.
How Do You Know When the Lemon Curd is Ready?
After boiling and whisking for 1 minute the lemon curd should coat the back of a spoon. If your pan wasn’t quite boiling as you were whisking boil for a little longer.
Remember the curd will thicken further on cooling.
How Long Does Lemon Curd Last and 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!
How to Make Granny’s Quick Lemon Curd?
Ingredients
You need 4 simple ingredients:
- Sugar – I use caster sugar as it’s finer and melts quicker but if you don’t have any you can use granulated sugar.
- Cold butter – I use unsalted butter but have noticed other recipes use salted, so again if you only have that then I’m sure that would be fine.
- Whole 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 use just egg whites to which the answer is no!
- Fresh lemons – try to use unwaxed lemons. If you don’t have any, wash the wax off as you need the fresh lemon zest and juice. Do not use bottled lemon juice which is full of preservatives.
Equipment
- Small bowl
- Zester grater
- Lemon squeezer
- Wooden spoon
- Silicone whisk
- Small non-stick saucepan (won’t taint lemon flavour like stainless steel pan can)
- 1 – 2 Mason Jars with lids
Step-by-Step Instructions
This lemon curd is so easy. Just follow these simple steps for perfectly tangy curd with no lumps.
Then scroll to the end for the full recipe and ingredients.
- 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 small saucepan.
- Heat on low to dissolve the sugar and melt the butter.
- Increase the heat to medium and whisk in the beaten egg until the mixture starts to boil.
- Keep whisking for a minute as the mixture boils.
- It will coat the back of a spoon once ready.
- Pot up into hot sterilised jars.
- Seal with lids immediately.
Check out the full recipe tutorial video with step-by-step photos in the recipe card at the bottom of the page.
How Do You Eat Lemon Curd?
It is delicious spread on scones, bread, croissants, English muffins,Scotch pancakes, waffles, etc.
Alternatively, you can use it as an ingredient in cakes, cupcakes, American muffins, cookies, tarts, cheesecakes, lemon meringue pie, sponge puddings, etc.
It’s also the perfect addition to yogurt and ice cream!
Recipes Using Lemon Curd
Here are a few recipes for 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 easy 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 Curdwith power blender option.
- Easy Blackberry Curd
- Granny’s Quick Blood Orange Curd
- Easy Quince Curd
- 5 Minute Lime Curd– with power blender option.
- Rhubarb Curd
- Easy Blackcurrant Curd
- Lime & Ginger Curd
Summary
If you’re looking for the easiest, quickest, and best homemade lemon curd recipe then my Granny’s Quick Lemon Curd is for you.
You’re only minutes away from a delicious batch of homemade lemon curd! So what are you waiting for/
Pin Granny’s Quick Lemon Curd recipe for later!
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.
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).
