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 !

Easy Small Batch Lemon Curd

Name: Small Batch Lemon Curd
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1/4 cup lemon juice; 1 tablespoon lemon zest; 2 large egg yolks- room temperature; 2 tablespoons granulated sugar; 2 tablespoons honey; 1/2 teaspoon vanilla extract; 3 tablespoons salted butter (sliced into thin pats)

Small Batch Lemon Curd

small batch of lemon curd in a glass jar.

Print Recipe

★★★★★

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

1/4 cup lemon juice
1 tablespoon lemon zest
2 large egg yolks- room temperature
2 tablespoons granulated sugar
2 tablespoons honey
1/2 teaspoon vanilla extract
3 tablespoons salted butter (sliced into thin pats)

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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

Find it online: https://www.coleinthekitchen.com/small-batch-lemon-curd/