Lemon curd is so easy to make and this incredible small batch lemon curd recipe requires just 5 ingredients! Enjoy this sweet, tart, velvety smooth cream on just about everything – from desserts to pancakes to baked goods. Ready in minutes!
If you’re a lemon lover like I am, you most likely love lemon curd. This creamy, sweet spread is my favorite topping for biscuits and scones.
For a very long time, I resisted making homemade lemon curd. I’d pay for the overpriced jars in the grocery because making lemon curd from scratch seemed labor intensive. How could something that tasted so decadent be easy to make?
Well, I’m here to tell you that lemon curd is very easy to make and if you’ve never made it before, you definitely should.
Once you make it, you’ll never go back to store bought lemon curd again.
What Is Lemon Curd?
Lemon curd is silky smooth, sweet, tart, and beautiful! Just look at the color – so bright and sunny!
It’s a spread made from…you guessed it, lemons!
Lemon curd is a delightfully rich topping or spread that’s buttery and sweet and has an intense tart flavor. It’s made with simple ingredients and comes together quickly on the stove.
How To Make Lemon Curd
Full recipe and instructions are below
Recipe yields about 1/4 cup.
To make a small batch of lemon curd you will need:
- fresh lemon juice
- lemon zest
Lemon curd is made by gently cooking the ingredients together on the stove until thickened. It comes together quickly and I have a secret method to share with you that will deliver extra smooth lemon curd.
A chief complaint from those who make lemon curd is that sometimes bits of cooked and curdled egg wind up in the lemon curd. This is a common problem, but if you follow my method your lemon curd won’t have curdles.
If you follow my method for making lemon curd, you will have perfect, ultra-smooth lemon curd every time.
Begin by creaming the sugar and softened butter together in a bowl just as you would if you were making a cake or cookies. Mix them together until fluffy and then mix in the egg, and then the lemon juice and zest.
After you’ve mixed the ingredients together, don’t worry about how the mixture looks. Trust me, as the curd cooks, it will thicken and become satiny-smooth.
The curd cooks on a moderately low temperature on the stove for about 10 minutes.
Lemon Curd Uses
You’ll want to hang onto this easy lemon curd recipe because once you see how easy it is to make and how glorious homemade lemon curd tastes, you’ll refer to it over and over 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
The possibilities are endless!
Tips For Making Lemon Curd
- Follow this lemon curd recipe and mix the ingredients separately as noted in the recipe. I recommend using an electric mixer for vigorous beating.
- Stir the sauce often so that it stays creamy.
- Don’t let the curd boil. Boiling will cause the curd to curdle. Keep the heat at a moderately low temperature.
- You’ll need a little patience and a watchful eye
- Lemon curd will continue to thicken as it cools
- Lemon curd keeps well if covered and stored in the refrigerator. It will last for 1 week.
- You can freeze lemon curd by storing in an airtight container. It will last for 2 months.
Other Lemon Recipes
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Lemon Curd Recipe
- 1/4 cup sugar
- 3 tablespoon butter , softened
- 1 large egg
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 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.
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.
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