Easy 5-ingredient Small Batch Lemon Curd takes less than 10 minutes to make! It's super tart, tangy, creamy, thick, full of bright citrus flavor and absolutely delicious!
Lemon curd is perfect for filling cakes, donuts and cookies and to schmear on scones and biscuits. You can even swirl it in ice cream or layer it in icebox cakes. Once you see how easy it is to make at home, you won't be reaching for store-bought again.
If you love lemon desserts as much as I do, be sure to check out this lemon icebox cake, lemon tart, lemon poppy seed loaf cake, and lemon pistachio cake!
♡ Why You Will Love This Easy Lemon Curd 🍋
- Only uses 1 egg. We're using the whole egg, so there is no waste!
- Thick and creamy. We are using just a bit of cornstarch and a good amount of butter to thicken the curd.
- Made in one pot. No double-boiler is needed. The curd is cooked in one pot and then strained to ensure a smooth curd.
- Ready in under 10 minutes. The prep and cook time is very minimal.
- Small batch recipe. This recipe makes just under 1 cup of lemon curd, but you can easily make a double batch if you need more.
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Ingredient Notes
Here are some notes about all the ingredients used in this small-batch lemon curd. Quantities and full instructions are in the recipe card below!
- White Sugar - Make sure to only use white sugar.
- Lemon Juice & Lemon Zest - To get the most out of the lemon flavor, we will use freshly squeezed lemon juice and lemon zest.
- Eggs - We're only using 1 whole egg. There is no need to let it come to room temperature.
- Cornstarch (Cornflour UK) - We're using a little bit of cornstarch to thicken the curd.
- Salted Butter - Butter adds richness. I'm using salted butter, but you can also use unsalted butter with a pinch of salt.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this small batch lemon curd! Please find detailed instructions in the recipe card at the end of this post.
Step 1. In a small stainless steel saucepan, add lemon juice, lemon zest, white sugar, a whole egg and cornstarch. Using a hand whisk, whisk the mixture until well combined.
Tip
Use a silicone whisk if you can, as lemon is naturally acidic and can react with metal, potentially leaving a metallic aftertaste.
Step 2. Over low-medium heat and whisking continuously, cook until the mixture reaches about 160ºF (71ºC). It will take about 5 minutes.
Step 3. Then turn the heat up to medium/high-ish and continuing to whisk constantly, cook the lemon curd just until it thickens. Do not overcook it.
Step 4. Take the pan off the heat and whisk in cold butter until completely incorporated.
Step 5. Strain the mixture through a fine mesh strainer, into a small bowl.
Step 6. Place a piece of plastic wrap directly on top of the curd, making sure it's touching the curd. It will continue to thicken as it cools. Once completely cooled, transfer to a jar or airtight container and store in the fridge for about 5 days. Enjoy!
Key Equipment
- Small Saucepan
- Hand Whisk
- Thermometer
- Bowl or Jar
- Grater - For zest the lemon.
Storage
- Refrigerator - Store the lemon curd in an airtight container and in the refrigerator for about 5 days.
- Freezer - Alternatively, you can store it in the freezer for 2 months. Thaw in the fridge overnight before using.
⭐️ Expert Tips
- Use fresh lemons and fresh lemon juice. For the best flavor, use lemon juice that has been freshly squeezed. Don’t be tempted to use bottled lemon juice.
- Cook over low heat. It's important to cook the curd over low to low/medium heat to prevent the eggs from scrambling. Then when it reaches about 160ºF (71ºC), the curd will be cooked at a higher heat briefly until it thickens.
- Don’t stop stirring. Since we are cooking the curd directly in the pan, rather than in a double-boiler, you'll need to whisk continuously.
- Use cold butter. This allows the fat to incorporate easily and prevents any chance of the fat splitting.
- Strain your curd. This is to ensure a smooth texture.
- Cover your curd with plastic wrap after it has cooked. Make sure the cling wrap is directly touching the curd. This will prevent a skin from forming on top of the curd. Keep in mind that you'll only need to do this initially, as it is cooling down. After you transfer to an airtight container, you do not need to cover with plastic wrap.
FAQs
Depending on the size of lemons or how juicy they are, you'll need about 3 lemons.
Absolutely! The recipe can easily be doubled.
About 5 days in the fridge and 2 months in the freezer.
You sure can! Cook the mixture on low/medium for about 5 minutes (whisking constantly), then turn the heat up to medium/high and cook until it thickens.
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📖 Recipe
Small Batch Lemon Curd
- Total Time: 13 Mins
- Yield: 1 Cup
Description
Easy 5-ingredient Small Batch Lemon Curd takes less than 10 minutes to make! It's super tart, tangy, creamy, full of bright citrus flavor and absolutely delicious!
Ingredients
- 1 Whole Large Egg
- ½ Cup (113g) Lemon Juice, freshly squeezed
- Zest of 1 Large Lemon
- 1 Teaspoon Cornstarch
- ½ Cup (100g) Granulated White Sugar
- 4 Tablespoons (56g | ¼ cup) Salted or Unsalted Butter, cold
Instructions
- Combine - In a small stainless steel saucepan, add lemon juice, lemon zest, white sugar, a whole egg and cornstarch. Using a hand whisk, whisk the mixture until well combined.
- Cook - Over low-medium heat and whisking continuously, cook until the mixture reaches about 160ºF (71ºC). It will take about 5 minutes. Then turn the heat up to medium/high-ish and continuing to whisk constantly, cook the lemon curd just until it thickens. Do not overcook it.
- Mix in Butter - Take the pan off the heat and whisk in cold butter until completely incorporated.
- Strain - Strain the mixture through a fine mesh strainer, into a small bowl.
- Cool - Place a piece of plastic wrap directly on top of the curd, making sure it's touching the curd, and store in the fridge. It will continue to thicken as it cools. Once completely cooled, transfer to a jar or airtight container and store in the fridge for about 5 days. Enjoy!
Notes
If you'd like a more rich lemon curd, you can add an additional yolk and omit the cornstarch. Just cook the mixture over low heat-medium heat until it reaches 170ºF (ºC) or until it coats the back of a spoon without running when you swipe your finger across the spoon.
The lemon curd will be thick straight from the fridge, but will soften as it sits at room temperature.
If your curd is too thick, you can stir in a bit of lemon juice to reach your desired consistency.
- Prep Time: 5 Mins
- Cook Time: 8 Mins
- Method: No-Bake
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