Small batch lemon curd recipe (2024)

Published on July 23, 2021 - Updated on June 26, 2022 by Chahinez 49 Comments

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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!

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.

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Small batch lemon curd recipe (1)

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.

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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.
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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!

  1. Bring the lemon juice and zest to a boil.
  2. Whisk the egg and sugar in a bowl until dissolved while the juice is boiling.
  3. 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.
  4. Pour back into the saucepan and cook again.
  5. Once thick, remove from the heat.
  6. Add in the butter and continue stirring until combined.
  7. Press through a sieve (you want a super smooth consistency).
  8. Transfer to a bowl and press plastic wrap onto the surface to avoid forming a skin.
  9. 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!

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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!
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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

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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.

5 from 51 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Dessert

Cuisine American, French

Servings 8 tablespoon

Calories 68 Calories

Equipment

  • Medium saucepan

  • whisk

Ingredients

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

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

Calories: 68CaloriesCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 2gTrans Fat: 1gCholesterol: 31mgSodium: 34mgPotassium: 18mgFiber: 1gSugar: 9gVitamin A: 122IUVitamin C: 3mgCalcium: 5mgIron: 1mg

Keyword easy lemon curd recipe, lemon curd, small batch lemon curd

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FAQs

How do you know when lemon curd is thick enough? ›

Dip a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it's cooked enough and ready to cool. Curd will thicken up more once cooled completely. Spoon into a container, cover and refrigerate.

How long is homemade lemon curd good for in the fridge? ›

The flavor also mellows a bit as it refrigerates. It's quite sour at this point but it gets creamier as it refrigerates. You can refrigerate the lemon curd for 1-2 weeks, OR freeze it for a few months.

What happens if you add lemon to curd? ›

Adding lemon juice to curd/yogurt does not make it less healthy. In fact, it can actually improve the health benefits of yogurt. Lemon juice is a good source of vitamin C, which is an antioxidant that can help to protect cells from damage. It can also help to boost the immune system and improve digestion.

What if my lemon curd is too sour? ›

My lemon curd is too sour.

If you measured correctly according to the instructions and still feel it is too sour, you can add about ¼ cup more sugar next time you make it.

Will my lemon curd thicken as it cools? ›

Keep in mind that Lemon Curd will continue to thicken after it has time to chill. While it's hot on the stove, it should be the consistency of pourable pudding, thick enough to run a clear path along the back of a spoon. Once it's chilled, it should be the consistency of cold pudding.

How long does curd need to set? ›

While in a warm climate, the curd will take around 4 to 7 hours, while it will take a bit longer in winters. In a cool climate it can easily take around 8 to 10 hours. Make sure the temperature of the milk before setting the curd is warm enough during winters, otherwise the curd won't set properly.

Why did my lemon curd turn green? ›

If your lemon curd turned green, it likely had a reaction to something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd, and could even cause a slightly metallic aftertaste.

Does homemade lemon curd go bad? ›

Fresh lemon curd will keep for one to two weeks when stored in the refrigerator in a sealed container.

Can lemon curd sit out overnight? ›

In a covered, airtight container for up to one week. It doesn't really freeze well. Lemon curd does contain eggs and dairy (butter), so I'd be ok leaving it out for the day if I plan on serving it, but anything overnight definitely would need to be refrigerated.

Why won't my lemon curd set? ›

You could try:
  • Reheating it. Continuously whisk until the mixture reaches 170. ...
  • Bloom one package (2.5 tsp or 7g) in 1/4 cup ( 60g ) of water for 5 minutes. Dissolve the bloomed gelatin in the microwave for 3-5 seconds. ...
  • Mix 2 tablespoon of cornstarch in a 2 tablespoons of water and mix into lemon curd.
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Why does my lemon curd smell eggy? ›

Lemon curd will smell eggy if you over cook it, or let it cook too fast. That's why you should use a pan with a heavy bottom, and make sure to cook it low and slow.

Why did my lemon curd curdle? ›

The most common reason why your homemade lemon curd split is cooking the curd on too high temperature. Because lemon curd is an egg yolk based "sauce," it requires gently cooking so that the egg doesn't become scrambled.

Why is my homemade curd sour? ›

Curd taste sour due to lactic acid. When the consistency is attained, the curd should be refrigerated to stop it from further fermentation. If the temperature is not lowered then the population of bacteria might increase producing more lactic acid resulting in bitter taste.

Why is my lemon curd sticky? ›

There are majorly two reasons that curd turns sticky, firstly the bacteria culture used to make curd can impact the taste and texture. Secondly, if you keep the curd at a low temperature, it takes a lot of time to set as well as forms a slimy texture. This is because curd needs a slightly warm temperature to set.

Why is my lemon curd foamy? ›

Between the heat and whisking, lemon curd gets foamy while it's cooking. As the curd begins to thicken, the foam will start to settle down, and then the addition of the butter at the end of cooking eliminates the foam. So don't panic when you see foam, just keep whisking and cooking.

How long does lemon curd take to thicken? ›

Whisking the whole time, cook until the mixture starts to thicken and will coat the back of a spoon. This can take anywhere from 10 minutes to 30 minutes.

Why is my curd not thick? ›

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

How do you add curd to thicken it? ›

Simply add a small amount of yogurt, like a spoonful, at a time. Stir your yogurt into the curry and keep adding a little more at a time until it reaches your desired thickness. This is great for Indian-style curries as a cream substitute.

Why is my curd not setting? ›

If the milk does not set well, try again with fresh milk in different ways by increasing the culture, keeping it in a warmer place, adding your culture to warmer milk. Making good curd at home comes by experimenting & experience.

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