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Small batch lemon curd feature photo.

Small Batch Lemon Curd

Lisa Flinn
Easy 5-ingredient Small Batch Lemon Curd takes less than 15 minutes to make! It's super tart, tangy, creamy, full of bright citrus flavor and absolutely delicious!
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Dessert, Spreads, Frosting & Sauces
Cuisine British
Yields 1 Cup

INGREDIENTS

  • Zest of 1 Large Lemon
  • ½ Cup (113g) Lemon Juice (about 3 lemons) freshly squeezed
  • ½ Cup (100g) Granulated White Sugar
  • 1 Whole Large Egg
  • 1 Teaspoon Cornstarch
  • ¼ Cup (56g | 4 Tablespoons) Salted or Unsalted Butter cold

Instructions
 

  • Combine - In a small stainless steel saucepan, add lemon zest, lemon juice, white sugar, a whole egg and cornstarch. Using a hand whisk, whisk the mixture until well combined.
    Zest of 1 Large Lemon
    ½ Cup (113g) Lemon Juice (about 3 lemons)
    ½ Cup (100g) Granulated White Sugar
    1 Whole Large Egg
    1 Teaspoon Cornstarch
  • 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.
    ¼ Cup (56g | 4 Tablespoons) Salted or Unsalted Butter
  • 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.
Keyword citrus, citrus curd, curd, easy, easy curd, easy home lemon curd, homemade, lemon, lemon curd, lemon curd with cornstarch, small batch lemon curd
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