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This small batch lemon curd is bright, creamy, and bursting with fresh lemon flavor! It’s quick to make and perfect for spreading, swirling, or enjoying by the spoonful.
Why You’ll Love This Recipe
- Easy to Make: Simple mixing and whisking.
- Fresh Lemon Flavor: Bright, tangy, and perfectly sweet.
- So Versatile: Use as a spread, topping, or filling.
- Perfect Portion: Small batch size for just the right amount.
- All Natural: Made with fresh lemon juice and zest—no artificial ingredients.
What I love about this lemon curd is the way it captures the sharp, clean flavor of fresh lemons in such a smooth, luxurious way. It’s bright and bold, with just the right balance of tart and sweet, and it comes together quickly in a small pot on the stove.
I love how it instantly elevates anything it touches—from toast to pastries to spoonfuls of whipped cream. This small batch recipe gives you just enough to enjoy now, with a little extra to tuck away for another treat.
Try it swirled into plain or Greek yogurt with a sprinkle of Butter Pecan Granola on top. Or spoon it over Cream Scones, spread it on White Cake, or fill a mini Graham Cracker Crust for a simple, elegant tart.
Featured Comment
“Wonderful recipe! I made a double batch and can’t get enough of it.”
– Sylvia
Ingredients
If you have any ingredients leftover from this small batch lemon curd recipe, check out our Leftover Ingredients Recipe Finder.
- Sugar: Sweetens and balances the tart lemon flavor. Use granulated sugar.
- Butter: Adds a creamy texture.
- Egg: Thickens the curd and makes it rich.
- Lemon Juice: Provides the tart flavor—use freshly squeezed juice for the best taste.
- Lemon Zest: Boosts the lemon flavor. Use only the yellow part of the peel to avoid bitterness.
This recipe makes about 1/4 cup of lemon curd.
Recipe Variations
Try these easy lemon curd variations:
- Lime Curd: Use lime juice and zest instead of lemon for a bold, tangy flavor.
- Orange Curd: Swap in orange juice and zest for a sweeter, less tart version.
- Mixed Citrus Curd: Combine lemon, lime, and orange for a bright, balanced citrus blend.
- Ginger Lemon Curd: Stir in 1/4 teaspoon of finely grated ginger for added warmth and depth.
How To Make Lemon Curd
This method creates a small batch of smooth, flavorful lemon curd. For full ingredient amounts and instructions, see the recipe card below.
Note: Gently cooking the mixture is key. This quick process thickens the curd without curdling the egg, thanks to a simple technique that keeps the texture silky-smooth.
- Cream the butter and sugar: In a mixing bowl, use an electric mixer to beat softened butter and sugar until fluffy. Mix in the egg, then add lemon juice and zest.
Why cream first if it’s going on the stove?
Creaming helps create a smooth texture by incorporating air and evenly distributing the zest. It also helps emulsify the butter and lemon juice, preventing separation and enhancing the flavor.
Note: The mixture may look slightly broken at this point—that’s normal. It will smooth out during cooking.
- Cook the curd: Pour the mixture into a 1-quart saucepan. Cook over medium-low heat, whisking constantly, for about 10 minutes. The curd will thicken and become smooth and glossy.
Expert Tips
- Stir Constantly: Prevent curdling by stirring the mixture the entire time it cooks.
- Use Medium-Low Heat: Gentle heat helps avoid scrambled eggs.
- Strain If Needed: For extra smooth curd, pour through a fine mesh strainer.
- Use Fresh Lemons: Fresh juice and zest give the best flavor.
- Store Properly: Keep in a clean jar in the fridge for maximum freshness.
Frequently Asked Questions
Lemon curd can curdle if the heat is too high or if it’s not stirred constantly while cooking.
It’s ready when it thickens enough to coat the back of a spoon and no longer looks watery or curdled.
Store in an airtight container in the refrigerator for up to 2 weeks.
Yes, lemon curd freezes well. Store in a freezer-safe container for up to 2 months and thaw in the fridge.
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More Recipes With Bright Lemon Flavor
If you love the fresh taste of lemon, here are a few single serving recipes to try next:
Sweet Lemon Treats:
Savory Lemon Dishes:
RELATED: 15 Easy Dessert Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch 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 to room temperature
- 1 large egg
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- In a small bowl, beat the sugar and softened butter with an electric mixer for 2 minutes.
- Add the egg and beat for 1 minute.
- Mix in the lemon juice and zest. The mixture may look curdled—this is normal.
- Pour into a 1-quart saucepan and cook over medium-low heat, whisking constantly, for 10–12 minutes, until thick and smooth. Do not let it boil.
- Remove from heat and transfer to a bowl or jar. Cover with plastic wrap and chill for at least 1 hour.
Notes
- Stir Constantly: Prevent curdling by stirring the mixture the entire time it cooks.
- Use Medium-Low Heat: Gentle heat helps avoid scrambled eggs.
- Strain If Needed: For extra smooth curd, pour through a fine mesh strainer.
- Use Fresh Lemons: Fresh juice and zest give the best flavor.
- Store Properly: Keep in a clean jar in the fridge for maximum freshness.
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.
Wonderful recipe! I made a double batch and can’t get enough of it. Thanks!
I was wondering — why cream the butter and sugar together if you’re about to melt them over heat? My understanding was that creaming those ingredients is generally done to (a) evenly disperse the sugar, and (b) incorporating more air, but, the heating is about to take care of or negate the need for either of those. What am I missing? 😀
You’re right about creaming’s usual purpose in baking, but in lemon curd, creaming creates a smooth and silky texture in the finished curd. The tiny air bubbles trapped during creaming help prevent a dense and heavy texture.The process also helps emulsify the butter and the acidic lemon juice. This prevents the mixture from separating and ensures a stable and homogenous curd and finally, creaming can slightly enhance the flavor by incorporating the lemon zest’s oils into the fat (butter).
While the final cooking does melt the sugar and soften the butter, the initial creaming step plays a crucial role in achieving the desired texture, stability, and flavor profile of lemon curd.
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