Ready in just 15 minutes, this Small Batch Lemon Curd is out if this world delicious. It's sweet, tart, and makes the perfect amount for 2-4 people. All you need is 4 main ingredients and a little patience to make most delicious lemon curd.
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This homemade small batch of lemon curd is miles better than any store-bought variety! It's smooth, silky, and bursting with the tangy flavor of freshly squeezed lemon.
This simple, foolproof recipe is guaranteed to enhance any dessert or breakfast you add it to. Pancakes, waffles, or your favorite cakes all get an upgrade!
Best of all, this lemon curd recipe makes the perfect amount for 2-4 people, so there's no food waste. Sit back, whisk your heart out, and enjoy the tangy fruits of your labor with this easy recipe.
What Is Lemon Curd?
Lemon curd is a smooth, silky spread that's commonly used to add a 'tang' to various desserts. It's traditionally made with lemon juice, lemon zest, sugar, and egg yolks, but some recipes (this one included) add butter to make it extra rich and creamy.
Why You'll Love This Recipe
- You only need 4 main ingredients
- It makes the perfect amount for 2-4 people
- There isn't a lot of leftovers, so you don't have to worry about food waste
- It takes about 15 minutes to make
- This is such a versatile recipe and can be used in everything from breakfast to dessert!
- Full of bright, fresh lemon flavor
Key Ingredients Needed
*the full ingredients list and measurements can be found in the recipe card below*
- Lemons: To get the most "lemony" flavor, you'll need to use both the lemon juice and the lemon zest.
- Sweetener: I use an even ratio of granulated sugar and honey because I like the floral flavor the honey adds. If you don't have honey, you can use all sugar instead.
- Egg yolks: The yolks are what thickens the curd as it heats up. You'll want to use large eggs yolks and I suggest using them at room temperature if possible for the smoothest result.
- Butter: This recipe calls for salted butter because the little bit of salt helps to round out the flavor profile. If you only have unsalted, whisk in a pinch of salt at the end.
- Vanilla: A dash of vanilla extract helps to add to the floral flavor of the honey and really enhances the entire flavor of the lemon curd.
How To Make Small Batch Lemon Curd
STEP ONE: Make a double boiler by filling a medium size pot with 1-2 inches of water and bringing it to a simmer over medium/low heat. Once simmering, set a heatproof bowl on top of the pot, just make sure it isn't touching the water.
STEP TWO: To the bowl, add the lemon juice, lemon zest, egg yolks, granulated sugar, honey, and vanilla extract. Whisk everything together.
STEP THREE: Continue whisking constantly for about 10 minutes, or until the mixture resembles a thick sauce and coats the back of a spoon.
STEP FOUR: Once thick, turn off the stove, carefully remove the bowl from the pot, and immediately whisk in the pats of butter until completely melted and smooth
STEP FIVE: Transfer the small batch lemon curd to a clean bowl, lightly press a layer of plastic wrap onto the top of it to prevent a skin from forming, and place the bowl in the fridge so that the curd can cool completely before using it.
Expert Tips
- Zest the lemon first: It's easiest to zest the lemon before cutting it in half and juicing it.
- Room temperature yolks: I've found that using room temperature egg yolks results in a smoother, finished curd because you don't "shock" them from going from the cold fridge to the warm double boiler.
- Whisk CONSTANTLY: I can not stress this enough, to prevent the curd from burning you need to be whisking it constantly. It's an arm work out!
- Prevent a skin: Once the curd is made and in a clean bowl, lightly press a layer of plastic wrap on top of it to prevent a skin from forming as it's cooling
- Use as desired: Homemade lemon curd is such an easy, versatile ingredient. You can use it on anything from cheesecake, a cake filling, or even on top of pancakes!
Frequently Asked Questions
If it's not thickening, then you just have to keep cooking it. While my recipe generally takes about 10 minutes of continuous whisking, sometimes curd can be finicky and take longer.
Just remember to whisk constantly to prevent it from burning, it will eventually thicken up and long as you measured correctly.
If you overcook it, it will appear lumpy instead of smooth and creamy.
In that case, it's best to just start over.
Yes, if you don't have lemons you can substitute an equal amount of orange juice or even lime juice to make different flavored curds!
For this recipe, no you can't make it without the eggs. However, if you need an eggless recipe, try this one!
Storing Instructions
Keep any leftovers in an airtight container in the fridge for up to 10 days.
Can I freeze it?
Yes, actually you can freeze it! As long as it's stored properly, lemon curd actually freezes and thaws pretty well and retains its creamy texture.
To freeze, I suggest placing it into a freezer safe plastic bag and removing and excess air. Lay flat in the freezer and freeze for up to 1 year.
Ways To Use Homemade Lemon Curd
You can use this small batch lemon curd on all of your favorite recipes from breakfast to dessert! Here's a few ways I enjoy it:
- On pancakes, waffles, or French toast
- Spread on blueberry muffins
- Slathered on top of a slice of cheesecake
- Used as a cake or cupcake filling
More Small Batch Recipes You'll Love
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PrintSmall Batch Lemon Curd
Ready in just 15 minutes, this Small Batch Lemon Curd is out if this world delicious. It's sweet, tart, and makes the perfect amount for 2-4 people. All you need is 4 main ingredients and a little patience to make most delicious lemon curd.
- Prep Time: 5 minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: 2-4 Servings 1x
- Category: Spread
- Method: Stove-Top
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 2 large egg yolks- room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- ½ teaspoon vanilla extract
- 3 tablespoons salted butter (sliced into thin pats)
Instructions
- Make a double boiler by filling a medium size pot with 1-2 inches of water and bringing it to a simmer over medium/low heat. Once simmering, set a heatproof bowl on top of the pot, just make sure it isn't touching the water.
- To the bowl, add the lemon juice, lemon zest, egg yolks, granulated sugar, honey, and vanilla extract. Whisk all the ingredients together.
- Continue whisking constantly for about 10 minutes, or until the mixture resembles a thick sauce and will coat the back of a spoon.
- Once thick, turn off the stove, carefully remove the bowl from the pot, and immediately whisk in the pats of butter until completely melted and smooth
- Transfer the small batch lemon curd to a clean bowl, lightly press a layer of plastic wrap onto the top of it to prevent a skin from forming, and place the bowl in the fridge so that the curd can cool completely.
- Once fully cooled, use in whatever recipe you desire and enjoy!
Notes
- Zest the lemon first: It's easiest to zest the lemon before cutting it in half and juicing it.
- Room temperature yolks: I've found that using room temperature egg yolks results in a smoother, finished curd because you don't "shock" them from going from the cold fridge to the warm double boiler.
- Whisk CONSTANTLY: I can not stress this enough, to prevent the curd from burning you need to be whisking it constantly. It's an arm work out!
- Prevent a skin: Once the curd is made and in a clean bowl, lightly press a layer of plastic wrap on top of it to prevent a skin from forming as it's cooling
- Use as desired: Homemade lemon curd is such an easy, versatile ingredient. You can use it on anything from cheesecake, a cake filling, or even on top of pancakes!
- Storing: Keep leftovers in an airtight container in the fridge for up to 10 days.
Keywords: small batch lemon curd, lemon curd, lemon curd for 2
Julia says
This was SO good! I served it on top of our weekend pancakes and it was a hit!
★★★★★