This Easy Small Batch Lemon Curd Recipe is easy to make, has the perfect amount of sweetness and tang, and can be used for all your delicious desserts, or to add to your morning toast.
Making Homemade Lemon Curd has never been easier. This Small Batch Lemon Curd recipe uses few ingredients and comes together in less than 15 minutes. It's sweet and bursting with tangy lemon flavor from the lemon juice and lemon zest. It's the perfect way to enjoy your desserts and baked goods, or to spread on your english muffins or toast in the morning. You can even try using it on my Lemon Curd Buns that are made with a fluffy brioche dough.
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Ingredient Notes
Few ingredients for this recipe are needed.
- Eggs: This small batch recipe only uses egg yolks to create a thicker, creamier and rich lemon curd.
- Sugar: Granulated sugar is used in this recipe. It balances the tartness, gives a sweetness to the curd, and helps with texture.
- Lemon: Both lemon zest and lemon juice. Freshly squeezed lemon juice as well as fresh lemon zest. The zest gives a lot of flavor, so don't skimp out on that.
- Butter: The butter gives a smooth, creamy and silky texture.
See recipe card for quantities.
Step-by-step Instructions
Prep the pan: In a medium sauce pan, bring 1-2 inches of water to a boil, then reduce heat to a simmer.
Whisk ingredients: In a medium heat-proof bowl, add egg yolks, sugar, lemon zest, and lemon juice and whisk until combined, then place the bowl on top of the pot. You could also use a double boiler.
Hint: The acid in the lemon reacts to metal, so it's very easy to pick up metallic flavor in the lemon curd. To avoid metallic taste in your lemon curd, use silicon whisk, glass or stainless steel bowls.
Cook the lemon curd: Whisk the mixture until it thickens, about 7-10 minutes. When it has thickened enough to coat the back of a spoon (or the temperature reaches 170℉). IF after 10 minutes, it has not thickened, increase the heat, but make sure it doesn't burn. Once thick enough, remove it from the heat and whisk in the butter.
Strain, Cover, & Chill: Strain the lemon curd through a fine sieve to remove any large bits of zest, then transfer to a glass container and cover with saran wrap, making sure the saran wrap touches the surface of the lemon curd. Chill in the refrigerator.
Hint: Use a fine sieve or strainer for a silky and smooth lemon curd with no lumps.
Storage
Fridge: Store the small batch lemon curd covered in an airtight container for up to a week.
Freezer: To keep longer, store in the freezer for 1-2 months.
Pro Tips
Fresh lemons: Make sure your lemons are fresh. Don't use old lemon or store-bought lemon juice. It just won't work.
Don't over zest your lemons: You don't want the bitterness of the white part of the lemon.
Double boiler: Use a double boiler to avoid overcooking your eggs in this small batch lemon curd recipe.
Metal: The acid in the lemon reacts to metal, so it's very easy to pick up metallic flavor in the lemon curd. To avoid metallic taste in your lemon curd, use silicon whisk, glass or stainless steel bowls.
Whisk gently: Stir or whisk continuously until the mixture thickens. Make sure to whisk gently and not too vigorously.
Strain: If you want a smooth lemon curd, strain before storing.
Saran wrap: Cover the lemon curd completely with saran wrap and make sure it touches the curd.
Chill: Let cool completely before using. As it cools, the lemon curd thickens.
How to use Small Batch Lemon Curd
- Lemon Curd Buns: My Lemon Curd Buns recipe is perfect because it only needs a small batch lemon curd recipe.
- Lemon Raspberry Rolls
- Cakes & Cupcakes
- Spread on toast or english muffins
📖 Recipe Card
Small Batch Lemon Curd
Ingredients
- 3 egg yolks
- ½ cup (100g) granulated sugar
- Zest of one large lemon
- ¼ cup Lemon juice
- 4 tablespoon unsalted butter
Instructions
- In a medium sauce pan, bring 1-2 inches of water to a boil, then reduce heat to a simmer.
- In a medium heat-proof bowl, add egg yolks, sugar, lemon zest, and lemon juice and whisk until combined, then place the bowl on top of the pot. You could also use a double boiler.3 egg yolks, ½ cup (100g) granulated sugar, Zest of one large lemon, ¼ cup Lemon juice, 4 tablespoon unsalted butter
- Whisk the mixture until it thickens, about 7-10 minutes. When it has thickened enough to coat the back of a spoon (or the temperature reaches 170℉). IF after 10 minutes, it has not thickened, increase the heat, but make sure it doesn't burn. Once thick enough, remove it from the heat and whisk in the butter.
- Strain the lemon curd through a fine sieve to remove any large bits of zest, then transfer to a glass container and cover with saran wrap, making sure the saran wrap touches the surface of the lemon curd.
- Chill in the refrigerator for up to a week.
Brianna says
This was a super easy recipe to make. I only needed a small amount, so this was perfect.
Hakima says
Thanks so much for the review, Brianna! So happy you loved the recipe.