Easy Lemon Curd Recipe (Small Batch)
This small batch lemon curd comes together in about 10 minutes with simple ingredients and bright fresh lemon flavor. It’s smooth, silky, and perfect for spreading onto biscuits, scones, pound cake, or adding to spring brunch boards and tea parties.
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.
Nutrition
Calories: 55kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 27mgSodium: 9mgPotassium: 17mgFiber: 0.04gSugar: 9gVitamin A: 78IUVitamin C: 3mgCalcium: 5mgIron: 0.1mg
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