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

Small Batch Lemon Curd

This small batch lemon curd is smooth, creamy, and packed with bright citrus flavor. Made with just one egg, it’s perfect for spreading on toast or spooning over 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

  • ¼ cup sugar
  • 3 tablespoon salted butter -softened to room temperature
  • 1 large egg
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon zest
US - Metric

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.
 
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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