If you've ever wanted homemade lemon curd without ending up with a giant jar sitting in the fridge, this small batch lemon curd is for you. It's bright, silky, sweet-tart, and comes together in about 10 minutes with just a handful of simple ingredients. Perfect for spreading onto warm biscuits, spooning over yogurt, or adding to a spring brunch board!
Around here, spring always means brunch season starts picking up again. From Mother's Day spreads to baby showers and porch coffee mornings with friends, I love having simple little recipes like this on hand that make everything feel fresh and sunny.
As a Southern RD, I especially love recipes that help add flavor and joy without needing complicated ingredients or hours in the kitchen. This small batch of lemon curd feels fancy enough for a tea party but easy enough for a random Tuesday morning biscuit too.
If you love spring brunch recipes, check out my peach bellini mocktail or baked lemon French toast for more fresh, seasonal favorites.
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Why You'll Love This Recipe
- Perfect small batch recipe: This recipe makes about ½ cup, which is just enough for a small brunch spread or a few breakfasts without wasting ingredients.
- Quick and beginner-friendly: You only need one saucepan and about 10 minutes to make a smooth, silky lemon curd at home.
- Bright spring flavor: The fresh lemon juice and zest give this recipe that sweet-tart citrus flavor that feels perfect for spring and summer hosting.
- Easy to serve lots of ways: Spoon it over yogurt, spread it onto biscuits or scones, or add it to a brunch board.
Ingredients For Lemon Curd
These simple ingredients come together to make a creamy lemon curd that tastes fresh and sunny.
- Large egg: Using one whole egg keeps this recipe simple and helps create a creamy texture without needing extra yolks, and letting the egg come to room temperature helps everything blend more smoothly.
- Granulated sugar: The sugar balances the tart lemon flavor and gives the curd its glossy texture.
- Fresh lemon juice: Freshly squeezed lemon juice gives this lemon curd a brighter flavor than bottled juice and helps the citrus really shine.
- Lemon zest: A little zest adds extra fresh lemon flavor and makes the curd taste even brighter.
- Unsalted butter: Butter gives the lemon curd richness and creates that silky, spreadable texture everybody loves.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
This smooth lemon curd is easy to customize depending on what you're serving for brunch or spring gatherings.
- Meyer lemons give this small batch lemon curd a slightly sweeter citrus flavor and make it taste especially good for spring brunches and tea parties.
- Swap in orange or lime juice for a fun citrus variation while still keeping the smooth, creamy texture of homemade lemon curd.
- Stir in a little fresh thyme or basil to give this lemon curd a fresh herby flavor that is perfect for spring!
How to Make Small Batch Lemon Curd Recipe
Let's make this smooth and silky spread in just a few steps.
Step 1: Add the lemon juice and lemon zest to a medium saucepan, then bring the mixture to a gentle boil over medium heat.
Step 2: In a medium bowl, whisk the egg and granulated sugar together until the mixture looks smooth and slightly lighter in color.
Step 3: Slowly pour the hot lemon juice into the egg mixture while whisking constantly so the egg doesn't curdle.
Step 4: Pour the mixture back into the saucepan, then cook it over medium-low heat while stirring constantly for about 3 to 5 minutes until the lemon curd thickens enough to coat the back of a spoon.
Step 5: Remove the saucepan from the heat, add the butter, and stir until the butter melts completely and the lemon curd looks smooth and glossy.
Step 6: Pour the lemon curd through a fine mesh sieve into a bowl or jar if you want an extra silky, smooth texture.
Step 7: Chill it in the refrigerator until fully cooled and thickened.
Tips For the Best Creamy Lemon Curd
These simple tips help keep this spread smooth and foolproof every time!
- Keep the saucepan over low heat so you thicken the lemon curd gently without scrambling the egg mixture.
- Whisk the mixture constantly while cooking to keep the texture silky smooth and prevent lumps from forming.
- I highly recommend running the finished curd through a fine mesh strainer to create an extra smooth, spreadable texture that feels more bakery-style.
Ways to Use Lemon Curd
One of my favorite things about this small batch lemon curd is how many easy ways you can use it during spring and summer.
- Spread onto warm biscuits or scones
- Spoon over Greek yogurt with berries
- Add to a brunch board with pastries and fruit
- Serve alongside pound cake
- Layer into parfaits with granola
- Use as a filling for cupcakes or thumbprint cookies
- Make an iced lemon latte for a bright citrus twist
Storage
This lemon curd stores well, making it great for prepping ahead for brunches, showers, or spring gatherings.
- Leftovers: Store this small batch lemon curd in the refrigerator inside an airtight jar or container for up to 1 week. Pressing plastic wrap directly onto the surface helps prevent a skin from forming while the lemon curd chills.
- Freezer: Freezing this homemade lemon curd for up to 3 months gives you an easy make-ahead option for spring brunches and desserts.
FAQ
Lumpy lemon curd usually happens when the heat gets too high or when you stop whisking the mixture while it cooks. Straining the curd after cooking helps smooth everything back out.
The lemon curd should thicken enough to coat the back of a spoon. It will continue thickening as it cools.
Yes! You can easily double the ingredients if you want a larger batch for a brunch spread or spring gathering.
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Thank you!
Jessie
Easy Lemon Curd Recipe (Small Batch)
Ingredients
- 1 large egg room temperature
- ⅓ cup granulated sugar
- ¼ cup fresh lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon unsalted butter
Instructions
- Add the lemon juice and lemon zest to a medium saucepan, then bring the mixture to a gentle boil over medium heat.
- In a medium bowl, whisk the egg and granulated sugar together until the mixture looks smooth and slightly lighter in color.
- Slowly pour the hot lemon juice into the egg mixture while whisking constantly so the egg doesn't curdle.
- Pour the mixture back into the saucepan, then cook it over medium-low heat while stirring constantly for about 3 to 5 minutes until the lemon curd thickens enough to coat the back of a spoon.
- Remove the saucepan from the heat, add the butter, and stir until the butter melts completely and the lemon curd looks smooth and glossy.
- Pour the lemon curd through a fine mesh sieve into a bowl or jar if you want an extra silky, smooth texture.
- Chill it in the refrigerator until fully cooled and thickened.
Notes
- This recipe makes about ½ cup lemon curd.
- Chill curd before serving so the texture thickens fully and spreads more easily onto biscuits or scones.
- Store in an airtight container in the refrigerator for up to 1 week.
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