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This small batch lemon curd is smooth, tangy, and perfectly sweet, made with fresh lemon juice, zest, butter, sugar, and egg. Ready in minutes on the stove, this single serving recipe makes just enough bright, creamy lemon curd for one dessert or a simple treat.
Featured Comment
“Wonderful recipe! I made a double batch and can’t get enough of it.”
– Sylvia
Why You’ll Love This Recipe
- Small Batch: This lemon curd recipe makes about ¼ cup, the perfect amount for one dessert or a small treat.
- Bright, Balanced Flavor: Fresh lemon juice and zest create a smooth, tangy curd that’s perfectly sweet.
- Quick to Make: Ready in minutes on the stove with simple pantry ingredients.
- Versatile: Use it as a spread for toast, a filling for small cakes, or a topping for yogurt or ice cream.
- Made from Scratch: No artificial flavors or preservatives, just real butter, egg, sugar, and fresh lemon.
Open a jar of homemade lemon curd and you’re met with a thick, glossy spoonful that’s smooth, bright, and intensely lemony. The flavor is bold and fresh, balanced with just enough sweetness to round out the citrus. It’s the kind of simple recipe that delivers real impact in just a few bites.
I often swirl it into plain or Greek yogurt and top it with homemade butter pecan granola for a creamy, crunchy contrast. It’s also wonderful spooned over bakery-style cream scones, spread between layers of a small white cake, or added to a mini graham cracker crust for a simple lemon tart. This small batch lemon curd gives you just enough to enjoy now, with a little extra waiting in the fridge for the next idea that comes to mind.
Ingredients
If you have any ingredients leftover from this small batch lemon curd recipe, check out our Leftover Ingredients Recipe Finder.
- Sugar: Use granulated sugar to balance the lemon’s tartness and help create a smooth, silky curd.
- Butter: Adds richness and makes the curd soft and smooth.
- Egg: Thickens the curd naturally without extra thickeners; as it heats, it sets into a custard-like texture.
- Lemon Juice: Freshly squeezed lemon juice delivers bright citrus flavor and the essential acidity that defines classic lemon curd
- Lemon Zest: The zest amplifies the citrus aroma and flavor by releasing oils directly into the curd; use only the yellow part to avoid bitterness.
This recipe makes about ¼ cup of tangy, silky lemon curd.
Recipe Variations
This small batch lemon curd is easy to adapt with other citrus flavors.
- Lime Curd: Replace the lemon juice and zest with fresh lime juice and zest for a bright, tangy lime curd.
- Orange Curd: Use orange juice and zest for a sweeter, less tart citrus curd.
- Meyer Lemon Curd: Substitute Meyer lemon juice and zest for a slightly sweeter, floral lemon flavor.
- Mixed Citrus Curd: Combine lemon, lime, and orange juice for a balanced citrus blend.
How To Make Lemon Curd
This method makes a small batch of smooth, tangy lemon curd. For exact ingredient amounts, see the recipe card below.
Note: Cook the mixture gently and stir constantly. Slow, steady heat thickens the curd without scrambling the egg and keeps the texture silky and smooth.
- Cream the Butter and Sugar
In a medium bowl, beat the softened butter and sugar with an electric mixer until light and smooth. Add the egg and mix well. Stir in the fresh lemon juice and lemon zest.
The mixture may look slightly curdled at this stage. That is normal and will smooth out as it cooks.
Why cream the butter and sugar first?
Creaming evenly distributes the zest, blends the butter with the lemon juice, and helps create a smoother finished curd.
- Cook the Lemon Curd
Pour the mixture into a 1 quart saucepan. Cook over medium low heat, whisking constantly, for about 8 to 10 minutes.
The curd is ready when it thickens enough to coat the back of a spoon and looks smooth and glossy.
Expert Tips
- Cook Low and Slow: Use medium-low heat and never rush the process. High heat can scramble the egg and create a grainy texture.
- Whisk Constantly: Stir continuously, especially around the edges of the pan, where curd thickens first.
- Watch for Doneness: The lemon curd is ready when it thickens enough to coat the back of a spoon and holds a line when you run your finger through it.
- Strain for Extra Smooth Texture: If you see small bits of cooked egg or zest, strain the curd through a fine mesh sieve while warm.
- Use Fresh Lemon Juice and Zest: Bottled juice lacks the brightness needed for a bold citrus flavor.
- Chill to Fully Set: Lemon curd thickens more as it cools, so refrigerate for at least 1 hour before using.
Frequently Asked Questions
Small batch lemon curd lasts up to 1 week when stored in an airtight container in the refrigerator.
It is ready when it coats the back of a spoon and holds a line when you run your finger through it. It will thicken more as it cools.
Curdling usually happens if the heat is too high. Cook over medium low heat and whisk constantly to prevent the egg from scrambling.
Yes. Because it contains egg and butter, lemon curd must be stored in the refrigerator.
Yes. Double all ingredients and cook in a 2-quart saucepan.
More Single Serving Lemon Recipes
If you love the fresh taste of lemon, try these lemon recipes for one:
Lemon Desserts
Savory Lemon Recipes
RELATED: The Best Homemade Food Gifts
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.
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Small Batch Lemon Curd
Equipment
Ingredients
- 3 tablespoon salted butter -softened to room temperature
- ¼ cup sugar
- 1 large egg
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- In a medium bowl, beat the softened butter and sugar with an electric mixer for about 2 minutes, until light and smooth.
- Add the egg and mix well.
- Stir in the fresh lemon juice and lemon zest.Note: The mixture may look slightly curdled at this stage. That is normal and will smooth out as it cooks.
- Pour the mixture into a 1 quart saucepan. Cook over medium low heat, whisking constantly, for about 8 to 10 minutes.The curd is ready when it thickens enough to coat the back of a spoon and looks smooth and glossy.
- Remove from heat and transfer to a bowl or jar. Cover with plastic wrap and chill for at least 1 hour.
Notes
- Cook Low and Slow: Use medium-low heat and never rush the process. High heat can scramble the egg and create a grainy texture.
- Whisk Constantly: Stir continuously, especially around the edges of the pan, where curd thickens first.
- Watch for Doneness: The lemon curd is ready when it thickens enough to coat the back of a spoon and holds a line when you run your finger through it.
- Strain for Extra Smooth Texture: If you see small bits of cooked egg or zest, strain the curd through a fine mesh sieve while warm.
- Use Fresh Lemon Juice and Zest: Bottled juice lacks the brightness needed for a bold citrus flavor.
- Chill to Fully Set: Lemon curd thickens more as it cools, so refrigerate for at least 1 hour before using.
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