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lemon curd in a jar
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4.41 from 5 votes

Small Batch Lemon Curd Recipe

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!
Prep Time5 mins
Cook Time12 mins
Chill1 hr
Total Time1 hr 17 mins
Course: Breakfast/Dessert
Cuisine: American
Keyword: lemon
Servings: 4 tablespoons
Calories: 118kcal
Author: Joanie Zisk


  • 1-quart saucepan
  • electric mixer


  • 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.


Lemon curd will last for one week, covered in the refrigerator and 2 months in the freezer.


Serving: 1tablespoon | Calories: 118kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 76mg | Potassium: 28mg | Sugar: 10g | Vitamin A: 270IU | Vitamin C: 5.2mg | Calcium: 8mg | Iron: 0.2mg