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Home » No-bake Desserts » Easy Small Batch Lemon Curd

May 18, 2023 5 Ingredients or Less

Easy Small Batch Lemon Curd

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a small glass jar of yellow lemon curd on a wooden serving tray.
small batch of lemon curd in a glass jar.
a front view of homemade curd in a glass jar on a wooden tray.

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.

small batch of lemon curd in a glass jar.
Jump to:
  • What Is Lemon Curd?
  • Why You'll Love This Recipe
  • Key Ingredients Needed
  • How To Make Small Batch Lemon Curd
  • Expert Tips
  • Frequently Asked Questions
  • Storing Instructions
  • Ways To Use Homemade Lemon Curd
  • More Small Batch Recipes You'll Love
  • Did you make this recipe?
  • Small Batch Lemon Curd

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*

ingredients to make a small batch of lemon curd labeled with green text boxes.
  • 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.

a homemade double boiler with a silver pot and glass bowl.

STEP TWO: To the bowl, add the lemon juice, lemon zest, egg yolks, granulated sugar, honey, and vanilla extract. Whisk everything together.

lemon juice, lemon zest, sugar, and egg yolks in a glass bowl of a double boiler.

STEP THREE: Continue whisking constantly for about 10 minutes, or until the mixture resembles a thick sauce and coats the back of a spoon. 

homemade lemon curd with 2 egg yolks in a glass bowl with a whisk.

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

homemade lemon curd with a whisk and pats of butter in a glass bowl.

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.

a single batch of homemade curd in a white bowl with a layer of plastic wrap over top.

Expert Tips

  1. Zest the lemon first: It's easiest to zest the lemon before cutting it in half and juicing it.
  2. 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.
  3. 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!
  4. 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
  5. 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

Why is my lemon curd not thickening?

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.

What happens if I overcook my lemon curd?

If you overcook it, it will appear lumpy instead of smooth and creamy.
In that case, it's best to just start over.

Can I use oranges if I don't have lemons?

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!

Can I make lemon curd without the eggs?

For this recipe, no you can't make it without the eggs. However, if you need an eggless recipe, try this one!

a small glass jar of yellow lemon curd on a wooden serving tray.

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.

a front view of homemade curd in a glass jar on a wooden tray.

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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Did you make this recipe?

If so, I'd appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it!

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Small Batch Lemon Curd

small batch of lemon curd in a glass jar.
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★★★★★

5 from 1 reviews

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.

  • Author: Nicole Radcliffe
  • 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

Units Scale
  • 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

  1. 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.
  2. To the bowl, add the lemon juice, lemon zest, egg yolks, granulated sugar, honey, and vanilla extract. Whisk all the ingredients together.
  3. Continue whisking constantly for about 10 minutes, or until the mixture resembles a thick sauce and will coat the back of a spoon. 
  4. 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
  5. 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.
  6. 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

Did you make this recipe?

Share a photo and tag me — I can't wait to see what you've made!

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Julia says

    May 20, 2023 at 3:29 pm

    This was SO good! I served it on top of our weekend pancakes and it was a hit!

    ★★★★★

    Reply

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