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–+ servings
a small jar of lemon curd.
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4.79 from 14 votes

Small Batch Lemon Curd

Make a small batch of smooth, tangy lemon curd in minutes. This single serving recipe is perfect for topping, spreading, or filling desserts.
Prep Time5 minutes
Cook Time12 minutes
Chill1 hour
Total Time1 hour 17 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: lemon, lemon curd
Servings: 4 tablespoons
Author: Joanie Zisk

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
US - Metric

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.
 
If doubling the recipe, use a 2-quart saucepan.

Nutrition

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

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