Small Batch Lemon Curd
This post may contain affiliate links. See my disclosure policy.
This small batch lemon curd is bright, silky, and made with only 5 simple ingredients. Fresh lemon juice and zest, egg yolks, sugar, and butter heat on the stovetop for about 10 minutes. That’s it. No double boiler, no eggy aftertaste — just tart lemon flavor with a smooth, buttery finish. Keep a jar in the fridge for spreading on toast or muffins, spooning over cake, or using as a cupcake filling.
Forever Versatile Lemon Curd
Lemon curd has been on my radar for a while — mostly because it’s one of the best companion recipes in a baker’s repertoire. I love to dollop it, along with easy berry compote, next to slices of small pound cake. It’s delicious spooned over angel food cake, and I’ve even swirled it into vanilla whipped cream for a creamy lemon topping. Really, the options are endless.
The reason it took me this long? Every lemon curd I’d tried tasted more like egg than lemon. And that’s a hard sell when the whole point is bright, citrusy flavor. Turns out, egg whites are the culprit. They may make the curd a little thicker, but they also contribute to that not-so-pleasant eggy flavor. Plus they can make the curd a little more grainy.
I realized in testing, egg yolks are the way to go. The texture is much smoother and rich, and the flavor is genuinely lemony — exactly what it should be.
Five ingredients, one saucepan, about 10 minutes of active stirring. It doesn’t get much easier than that. This small batch lemon curd is the kind of recipe that earns permanent fridge space.
How To Make A Small Batch Of Lemon Curd
Zest the lemon first (yes, I’ve tried to zest a lemon after I’ve cut it, and it’s not fun). Add it to a mixing bowl with sugar and use your fingertips to massage it into the sugar. This releases all the oils and perfumes the sugar with fresh lemon flavor.
Juice the lemon into a measuring cup. You may need a couple of lemons to get the full 1/4 cup. This is also a recipe where I must insist you use fresh lemon juice. Bottled lemon juice usually has water in it, and it can lead to a metallic flavor in the curd.
Add the egg yolks to a small saucepan (don’t turn the heat on yet) and whisk a few times to break them up and combine. Then add the lemon sugar and whisk until it turns pale yellow.
Still with the heat off, drizzle the lemon juice into the egg mix and keep whisking until it gets a little foamy.
Combine egg yolks and sugar until pale. Drizzle in the lemon juice, and mix.
Turn the heat on low and cook the curd for about 5 minutes until it just starts to bubble and thicken. This is a small batch recipe, so it won’t take long to cook, and you’ll know it’s ready when it coats the back of a spoon. I usually test this by running my finger through the curd on the spoon, and if the track doesn’t fill in, it’s done.
Remove the curd from the heat. If it looks a little foamy, mixing in the butter next will usually smooth it out.
Strain the curd into the mixing bowl you used for the sugar (one less bowl to clean), and press a piece of plastic wrap directly on top of the curd. This keeps skin from forming on top.
I let the curd sit at room temperature for a few minutes to cool down. Otherwise, if it goes straight into the fridge when it’s warm, condensation can build up under the plastic wrap. Chill the curd in the fridge for at least 2 hours to thicken.
The Perfect Make-Ahead Recipe
Lemon curd gets better after it’s had time to sit in the fridge. Which is what I recommend, especially if you intend to use it as a filling, in, say, a small batch of vanilla cupcakes.
After its initial set, transfer the curd to a sealed jar or container. This is where those leftover jelly jars come in handy. Or I got the cute little hinged bale lid jars at Ikea. They work wonders.
From there, it’s ready to go on just about anything. And for the record, a spoonful on a warm strawberry scone is never a bad idea.
Did You Make It? Let’s Hear About It!
⭐⭐⭐⭐⭐
If you make this small batch lemon curd, I’d love to hear how you used it — as a spread, a filling, or straight off the spoon (no judgment). Leave a rating and a comment below! This will help other bakers, too.
Small Batch Lemon Curd Recipe
by Erin Cernich
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 Estimates
TRY THESE SMALL BATCH RECIPES NEXT!
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
Click here to learn more about me →
Fresh Takes From Readers