Small batch lemon curd

5 from 53 votes

This small batch lemon curd is smooth, creamy and extra tangy. It is delicious on its own but would go great on cheesecakes, cookies, icecream, pancakes and so much more.

Prep Time5

Cook Time5

Total Time10

Course: Dessert

Cuisine: American, French

Servings: tablespoon

Calories: 68Calories

Equipment

Medium saucepan
whisk

Ingredients

1 large egg at room temperature
⅓ cup granulated sugar
¼ cup lemon juice
½ teaspoon lemon zest
2 tablespoon butter

US Customary - Metric

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

This recipe makes about ½ cup of lemon curd.

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