Small batch lemon curd
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.
Servings: 8 tbsp
- 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.
This recipe makes about 1/2 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.
Calories: 68kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 34mg | Potassium: 18mg | Fiber: 1g | Sugar: 9g | Vitamin A: 122IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg