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Easy step-by-step instructions for making a small batch of lemon curd. Ready in minutes! It’s sweet, tart, velvety smooth and completely wonderful!
This is perfect for those looking for a refreshing treat, a unique spread, or a zesty ingredient to level up their dessert game. Join us as we walk you through every step of this delightful recipe!
Why You’ll Love This Lemon Curd Recipe
- Ease of Preparation: No advanced cooking skills needed, just simple stirring and whisking!
- Bright & Zesty Flavor: Lemon curd adds a burst of fresh, tangy sweetness to any dessert.
- Versatile Use: It’s perfect as a spread, a topping, a filling, or eaten right off the spoon.
- Small Batch Convenience: This recipe makes just the right amount to enjoy now and save for later.
- No Artificial Colors or Flavors: With fresh lemon juice and zest, enjoy the pure, natural taste of lemons.
Table of Contents
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Ingredients
The recipe yields about 1/4 cup.
- sugar
- butter
- egg
- fresh lemon juice
- lemon zest
How To Make Lemon Curd
These step-by-step photos and instructions help you visualize how to make a small batch of lemon curd. See the recipe box below for ingredient amounts and full recipe instructions.
Lemon curd preparation involves a careful process of heating the ingredients on your stove until they reach a thick consistency. The entire procedure is swift, and I have a special technique to ensure that your lemon curd is exceptionally smooth.
One common issue often faced by lemon curd enthusiasts is the presence of cooked, curdled egg pieces in the finished product. This can be a recurrent issue, but by adhering to my approach, you can ensure your lemon curd is free from any such curdles.
- Start off by blending the sugar and softened butter in a bowl using an electric mixer, similar to how you would for baking a cake or cookies. Continue mixing until the blend becomes fluffy, then incorporate the egg into the mix. Following that, add in the lemon juice and zest.
- Even if the combination of ingredients may appear unusual at this stage, there’s no need for concern. Once it’s heated on the stove, the mixture will gradually thicken, transforming into a silky-smooth lemon curd.
- Transfer the mixture into a 1-quart saucepan. Then, over a medium-low flame, cook the mixture while whisking it frequently. Continue this process for about 10 minutes, until the curd thickens and the previously curdled texture smooths out.
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Expert Tips
- Whisk Constantly: This prevents the egg from curdling.
- Low Heat: Cook the curd over low heat to ensure that it doesn’t burn or turn grainy.
- Strain the Curd: For a smoother curd, strain it to remove any bits of cooked egg or large pieces of zest.
- Cool Completely: Let the curd cool before using it in any recipe, as it thickens further when cooled.
Frequently Asked Questions
It may be due to overheating or not whisking enough. Remember to whisk constantly and maintain low heat.
Store in an airtight container in the fridge. It will last up to 2 weeks.
Yes, it can be frozen in an airtight, freezer-safe container. It will last for 2 months. Thaw in the refrigerator overnight before using.
Absolutely! Substitute lemon juice and zest with other citrus fruits like lime, orange, or grapefruit for a unique twist.
Serving Suggestions
Keep this straightforward lemon curd recipe close at hand, because once you discover the simplicity of its preparation and experience its exquisite homemade flavor, you’ll undoubtedly find yourself returning to it time and time again.
- Spread lemon curd over biscuits, scones, pancakes, and rice krispies treats
- Add to yogurt and cottage cheese
- Spread in between cookies to make “sandwich cookies”
- Fill tart shells
- Make a trifle
- Use as a topping for cake or meringues
- Spoon over ice cream
- Layer on strawberry shortcake
- Spoon inside homemade toaster pastries
Recipe Variations
- Citrus Twist: Swap lemon juice and zest for other citrus fruits like grapefruit, lime, or orange.
- Herb Infusion: Add a little finely chopped rosemary or thyme during cooking for an herbaceous note.
- Berry Lemon Curd: Blend in some raspberries or strawberries for a fruity, summery version.
- Vanilla Lemon Curd: Add a splash of vanilla extract for a deeper, sweeter flavor.
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More Lemon Recipes
- Small Batch Lemon Bars
- Lemon Blueberry Muffin For One
- Lemon Meringue Pie For One
- Lemon Mango Pie For One
- Lemon Cheesecake Mousse For One
- Honey Lemon Custard For One
- Pasta al Limone
- Chicken Piccata
- Lemon Chicken
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If you’ve tried this easy lemon curd recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Lemon Curd
Equipment
Ingredients
- ¼ cup sugar
- 3 tablespoon salted butter , softened
- 1 large egg
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- In a small bowl, beat sugar and butter together with an electric mixer, 2 minutes.
- Add egg and beat for 1 minute more.
- Mix in lemon juice and lemon zest. The mixture will look curdled, but will become smooth as it cooks.
- Pour mixture into a 1-quart saucepan and cook over a medium low heat, whisking frequently, until curd is thick and curdled appearance disappears, 10-12 minutes. Do not let the curd boil.
- Remove curd from the heat and transfer to a bowl or jar. Cover with plastic wrap and chill until cold, 1 hour.
Notes
- Whisk Constantly: This prevents the egg from curdling.
- Low Heat: Cook the curd over low heat to ensure that it doesn’t burn or turn grainy.
- Strain the Curd: For a smoother curd, strain it to remove any bits of cooked egg or large pieces of zest.
- Cool Completely: Let the curd cool before using it in any recipe, as it thickens further when cooled.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Terrific recipe.
I love lemon curd except sometimes it tastes “eggy” to me. Somebody mentioned that this will not happen if you use ***only the yolk***; it’s the white that tastes eggy. Is this true?
Lemon curd should not taste “eggy”. If this happens, perhaps the eggs were overcooked.
Great recipe, and really easy to whip up a batch. Also works really well with limes, and even mandarin oranges.
I’m so glad you love the recipe. Thank you for your feedback.
I have no fresh lemons to make juice and it’s a ways to the market……can bottled be used in a pinch?
Yes, bottled is fine.
Can I use this in between layers of coconut cake?
Yes, that’s a delicious idea!
I was looking for a small portion of lemon curd and found this recipe and it’s great. also, this is the first time I do lemon curd.
Hi Joanie — I want u to know I saw this recipe on Pinterest awhile back, and specifically went to look for it again (I hadn’t pinned it) and what an awesome idea — the small batch is perfect, I needed to whip up a bit for Indian Chicken Biriyani – of all things — thank you again.
Forgot to say that I tried it in the microwave and worked brilliantly! just sit and keep an eye on it – whisk frequently.
I’m so glad you enjoyed the recipe. Thank you, Jan!
Joanie, this would make a great Christmas gift along with the recipe on a card. Can this be made and sent through the mail?
It would make a great gift, Nancy but lemon curd made this way needs to be refrigerated. I don’t recommend sending it through the mail.
How much of each ingredient?
Teressa,
The ingredient amounts are listed in the recipe box.
Joanie