Small Batch Lemon Curd Recipe

Small Batch Lemon Curd Recipe

This silky, citrusy small batch lemon curd comes together in about 15 minutes with just 5 simple ingredients. Made on the stovetop with fresh lemon juice and zest, egg yolks, sugar, and butter — no double boiler, no eggy aftertaste. Keep a jar in the fridge for spreading on toast, filling cupcakes, or dolloping over angel food cake.

Prep Time5

Cook Time10

Cool2

Total Time2 15

Course: Dessert

Cuisine: American

Diet: GF

Servings: Cup (approx.)

Calories: 114kcal

Author: Erin Cernich

Equipment

Ingredients

⅓ cup granulated sugar
1 teaspoon lemon zest from 1 lemon
¼ cup fresh lemon juice from 1 to 1.5 lemons
2 large egg yolks, room temperature
3 tablespoons unsalted butter, cold and cut into cubes

Instructions

Add the sugar to a small mixing bowl. Zest the lemon directly into the sugar, then use your fingertips to massage the zest into the sugar to release the bright oils.
1/3 cup granulated sugar, 1 teaspoon lemon zest
Juice the lemon into a liquid measuring cup. Depending on the size of the lemon, you may need 2 lemons.
1/4 cup fresh lemon juice
Add the egg yolks to a small saucepan. Whisk them to break them up and combine. Add the lemon sugar and whisk until the mix turns pale yellow. Slowly drizzle in the lemon juice while whisking, and continue to whisk until the mix is a little foamy.
2 large egg yolks, room temperature
Turn the heat on low. Whisking constantly, heat the curd until it starts to bubble and thicken. It will be ready when it coats the back of a spoon. This will take about 5 minutes. Do not overheat.
Remove the pan from the heat, and add the butter. Whisk until the butter is fully combined.
3 tablespoons unsalted butter, cold and cut into cubes
Press the curd through a fine mesh strainer set over a glass mixing bowl. Use the one you had for the sugar to save a bowl. Cover the curd with a piece of plastic wrap, directly touching it to keep a skin from forming. Let it cool down at room temperature for a few minutes so condensation doesn't build up under the plastic wrap. Then refrigerate for at least 2 hours. The curd will thicken as it chills, and making it the day before is ideal.
Once the curd has chilled and thickened, if not using it, transfer it to an airtight jar (like a leftover jelly jar) and refrigerate it for up to 1 week.

Notes

Serving Size - This is a small batch recipe that can be doubled. If so, the curd may take a couple minutes longer to cook.
Consistency - If using the curd as a filling between cakes or in cupcakes, I recommend making it the day before so it has adequate time to thicken.
Fresh Lemon - Important for bright, citrus flavor from the zest and the juice. I don't recommend bottled lemon juice because it often contains water, which will dilute the flavor.
Lemon Curd Uses - I like to spread the curd on toast or muffins. It's also delicious dolloped with slices of angel food cake. Or, it can be used as a filling between cake layers or inside cupcakes.

Nutrition