This small-batch lemon curd recipe is perfect for two people. Ready in just 10 minutes with 5 simple ingredients, this from-scratch recipe couldn’t be easier to make and tastes so much better than any store-bought version. You won’t find a more delicious and easy recipe than this one!
If you have put off making your own lemon curd, as you thought it was tricky and too labor-intensive to make, this is the recipe that will change your mind! Made with fresh lemon juice, it really delivers on the tangy flavor and doesn’t require a double boiler or cornflour either!
This is the best small-batch lemon curd recipe ever!
Store-bought lemon curd doesn’t even deserve to share the same name as homemade. This from-scratch recipe is tangy, creamy, and sweet in equal measures. This is the lemon recipe you never realized you needed!
I always say that this condiment is so versatile, once you make it you’ll wonder how you ever lived without it. Trust me on that 🙂
Why you need to make this recipe!
- Ready in only 10 minutes.
- Uses just 5 simple ingredients.
- Makes a small batch so nothing goes to waste.
- Instantly makes any breakfast, snack, or dessert just a little more special. T
- This lemon curd doesn’t require a double boiler.
- It is also made without cornflour.
What is lemon curd?
Lemon curd is a rich citrus topping or spread. It’s buttery and sweet with an intense tangy lemon flavor – like a creamy lemon version of jam or custard. This one is made from simple ingredients and comes together quickly on the stove.
Ingredients for this homemade lemon curd
Here are the ingredients you will need to make this recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Egg – You will need to use an egg that is at room temperature. Use both parts of the egg.
- Sugar – You will white granulated sugar, don’t use brown sugar or it’ll change both the flavor and color of the curd.
- Lemons – You will need to use good quality fresh lemons for best results. The zest and juice will both be used for that extra zingy and citrusy flavor. The most important tip for flavor is to use fresh lemon juice that’s been freshly squeezed. Don’t be tempted to use bottled lemon juice of any kind as it’ll be far too acidic and will ruin the flavor. Look for lemons that are fragrant with brightly colored yellow skins.
- Butter – The butter will help thicken the curd and give it a delicious creamy and decadent flavor. Make sure to use unsalted butter and make sure you keep it cold before adding so it thickens the curd quickly to emulsify.
How to make small batch lemon curd
This is how you can make small batch lemon curd. Make sure to scroll down to the recipe card for the full detailed instructions!
- Bring the lemon juice and zest to a boil.
- Whisk the egg and sugar in a bowl until dissolved while the juice is boiling.
- Very slowly pour the lemon juice into the beaten egg mixture while whisking. You want to make sure the egg doesn’t cook or curdle at this point.
- Pour back into the saucepan and cook again.
- Once thick, remove from the heat.
- Add in the butter and continue stirring until combined.
- Press through a sieve (you want a super smooth consistency).
- Transfer to a bowl and press plastic wrap onto the surface to avoid forming a skin.
- Chill in the fridge, where it will continue to thicken as it cools.
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Frequently asked questions – FAQ
Why is my lemon curd not thickening?
The curd will thicken as it cooks on the stove and will continue to thicken as it cools. Its final consistency will be achieved once it is chilled in the fridge.
How to store homemade lemon curd?
Store your scratch-made lemon curd in an air-tight container in the fridge, where it will keep for up to 1 week. But I doubt it will last that long!
Can you freeze lemon curd?
Yes absolutely! Store the curd in an air-tight container in the freezer, where it will keep for up to 2 months.
What is lemon curd used for?
- Top on mini cheesecakes.
- Use as a filling in croissants.
- Stir into yogurt for a luxury touch.
- Try as a topping on scones, pancakes, waffles, ice cream, or even oatmeal.
- Use as filling between cake layers, in a tart, in a crepe, or as a filling for macarons and other sandwich cookies.
- The uses for lemon curd are endless, it is such a versatile condiment that helps to elevate mundane breakfasts and desserts into versions that are flavorful and truly wow!
Small batch lemon curd recipe
If you made this small batch lemon curd recipe and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Small batch lemon curd
- Medium saucepan
- 1 large egg at room temperature
- 1/3 cup granulated sugar
- 1/4 cup lemon juice
- 1/2 tsp lemon zest
- 2 tbsp butter
- In a medium saucepan, bring the lemon juice and lemon zest to a boil.
- While the juice is heating up, whisk the egg, and granulated sugar in a medium bowl until the sugar is dissolved.
- Very slow pour in the lemon juice into the beaten egg mixture while whisking rapidly to keep the egg from cooking and curdling.
- Pour the mixture back into the medium sauce pan and cook over medium low heat, stirring constantly. Once the lemon curd is thick, remove from the heat and add in the butter. Continue stirring until everything is combined.
- You can now press the lemon curd through a sieve to ensure it's super smooth.
- Transfer the lemon curd to a bowl, then press plastic wrap onto the surface of the lemon curd to keep it from forming a skin on top and chill in the fridge. The curd will thicken as it cools and can be used anytime after that.
How to store homemade lemon curd?Store your scratch-made lemon curd in an air-tight container in the fridge, where it will keep for up to 1 week. But I doubt it will last that long!
Can you freeze lemon curd?Yes absolutely! Store the curd in an air-tight container in the freezer, where it will keep for up to 2 months.
Thank you for making it all the way down here 🙂
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