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If you’ve ever wanted homemade lemon curd without making a huge batch, this small batch lemon curd recipe is exactly what you need. It uses only 5 simple ingredients, takes just 10 minutes to make, and produces the perfect amount for small households, date nights, or single desserts.
The result is a silky smooth, tangy, bakery-style lemon curd that tastes dramatically better than store-bought versions. Spoon it over pancakes, swirl it into yogurt, use it for cakes and cheesecakes, or enjoy it straight from the jar.
Since you’re here, I know you’ll also enjoy Crumbl lemon glaze cookies, Blueberry lemon loaf cake, Keto summer matcha lemonade with chia seeds,
Lemon strawberry vegan tart and also The best pink lemon bars.
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!
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.
Frequently asked questions – FAQ
Store homemade lemon curd in an airtight container in the refrigerator for up to 7 days. Always use a clean spoon to maintain freshness.
Yes. Transfer to an airtight container leaving a little headspace and freeze for up to 2 months. Thaw overnight in the refrigerator and stir before using.
Curdling usually happens when the heat is too high or the egg mixture is not tempered properly. Always slowly whisk the hot lemon mixture into the eggs before returning to the stove.
Lemon curd is ready when it thickens enough to coat the back of a spoon and a line drawn through it stays visible without running.
Yes, simply double all ingredients and cook slightly longer while stirring continuously until thickened.
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.
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
Equipment
Ingredients
- 1 large egg at room temperature
- 1/3 cup granulated sugar
- 1/4 cup lemon juice
- 1/2 tsp lemon zest
- 2 tbsp butter
Instructions
- 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.
Notes
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amount and ease!
Glad you enjoyed 🙂
Amazing and so easy to make
Thank you 🙂
Very tasty and easy to make
I’m glad you liked it!
I posted on Pinterest a few yestd ago and thought I’d post here, in case someone comes across your blog. I love lemon, but I can’t stand eggs. I’ve tried so many recipes that have tasted like lemony eggs. This is the best and easiest. At Christmas, I bake sugar cookie dough in mini muffin tins and once baked, press the cookie down to create a “pie crust”. When everything is cool, spoon this delicious lemon curd into the cookie tart. These were an absolute favorite of my father in law, who passed away about 6 weeks ago. I’m making these again to honor him. Thanks again for this delicious recipe.
I really appreciate the support! Very sorry for your loss. I hope you and your family are doing well.
What kind of sieve do you use? Is that part very important?
Hi! It’s just your typical fine-mesh metal strainer. And yes, it is important. It ensures that curd will be smooth as possible and avoid any clumps.
This is the only lemon curd I’ve made. It is extremely easy and amazingly delicious!! I use it to top lemon cheesecake. It is a huge hit to all that partake.
Yay I am glad it’s a hit with everyone!
Wow that was good. I may slightly reduce the sugar next time, I like my curd quite sour.
Totally understandable. Everybody has different ways of liking it!
First time making lemon curd. Found this recipe very simple to follow & absolutely delicious!
Thank you!
Made this but substituted part lime juice to make a key lime version. Made it with the graham cookie base and cream cheese frosting for my daughter’s bridal shower. Huge hit! Everyone raved about these cookies.
I’m glad everyone enjoyed the cookies!
Best receipe ever!
I’m happy you liked it 😁
I’ve never commented on a recipe in the hundreds and hundreds I have tried and loved… BUT this right here is a perfect recipe for lemon lovers who don’t need to make much. Such an easy, perfect recipe. I love this in yogurt and on on fresh strawberries ! Thank you for this amazing recipe!
OMG thank you so much!