• Skip to main content
  • Skip to primary sidebar
A Weekend Cook®
menu icon
go to homepage
  • RECIPES
  • ARTICLES
  • CONTACT
    • Facebook
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ARTICLES
    • CONTACT
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home ~ Recipes ~ Small Batch Desserts

    Homemade Small Batch Lemon Curd Recipe

    LAST UPDATED: Oct 29, 2020 · PUBLISHED: Jun 27, 2019 · BY: Sydney · 1 Comment

    70 shares
    • Share
    • Twitter
    Jump to Recipe Print Recipe

    The store-bought variety can’t compete with this homemade small batch lemon curd recipe made from scratch.  Lemon curd is tangy, creamy, and has just the right amount of sweetness.  You only need 5 ingredients for this small batch recipe and it’s ready in under 20 minutes.

    What is Lemon Curd?

    Curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, or tangerine. You can also make curd using a variety of other fruits like raspberry, blackberries, or cranberries.  

    The main ingredients for fruit based curd recipes include egg yolks, sugar, and fruit.

    How To Make Lemon Curd on the Stovetop

    • In a medium bowl cream the butter and sugar until fluffy.
    • Beat in the eggs slowly one at a time.
    • Mix in the lemon juice.
    • Transfer to a heavy saucepan and cook over moderately low heat, whisking frequently, until curd is thickened about 7-8 minutes.
    • Transfer lemon curd to a bowl or jars and cover with plastic wrap. Chill for at least 1 hour.
    • Lemon curd can be stored in the refrigerator for up to 1 week.

    Best saucepan for cooking lemon curd.

    Use a Stainless steel or enameled cast iron, or a similar Mauviel Jam Pan for larger amounts.   Don't use aluminum cookware,  the acid in the lemon juice will react with the aluminum and impart a metallic flavor to your curd.

    The reason to use unsalted butter is so you can control the amount of salt otherwise you can use salted butter and omit the salt from the recipe. Also, the cooking time is only 10 minutes so stay with the curd and keep stirring it so it's nice and smooth.

    You can also substitute lime juice and zest for tasty Lime Curd.

    Stir your curd often.

    Stirring often and scraping the bottom sides of the saucepan with a wooden spoon will help prevent burning, and the stirring gives you a nice creamy curd.

    Watch the cooking temperature.

    Never let the curd boil! In about 10 minutes or less, the curd will thicken and reach the right consistency.

    How to tell if the lemon curd is done.

    When the curd reaches  170 degrees Fahrenheit, right before it simmers,  it's done.   The curd will continue to thicken as it cools. If you are making a double batch the cooking time will be longer.

    How to make Microwave Lemon Curd

    Yes, there is another way to make homemade lemon curd.  Making a small batch of lemon curd in the microwave is so simple and a great way to save some time.

    What you need:

    Microwave-safe bowl, prefer glass, wooden spoon, and a fine mesh strainer

    • ¼ cup of butter, melted
    • ½ cup sugar
    • 2 eggs
    • 2 large lemons, juiced ½ cup lemon juice
      • and zest of both lemons

    In a medium microwavable bowl whisk together the sugar, butter, and eggs until well combined. Next, stir in the lemon juice and lemon zest.  Microwave for 5-6 minutes in 45-second intervals, stirring in between each interval. The curd should be thick.

    Strain the curd using a fine mesh strainer, pushing the curd through with a wooden spoon, spoonula, or spatula.  This process should catch any lemon seeds or large pieces of zest.

    Give the lemon curd a nice stir to break up any residual lumps and transfer to a mason or jelly jar.  Let cool down a little and then refrigerate to chill.  The lemon curd will stay fresh in the refrigerator for up to one week. 

    Some ways to use lemon curd: 

    This time of year I use lemon curd in a variety of ways.  There are so many ways to enjoy this sweet, tangy, and tart topping.

    • A dollop of curd on pancakes or waffles
    • Use as a filling for cupcakes, or lemon cream pie
    • Layered on top of a cheesecake
    • Classic lemon bars
    • Use in a lemon & berry trifle
    • As a spread on homemade biscuits, or croissants
    • Yummy stirred into yogurt
    • As an ice cream topping

    If you have any tips to share, please let me know in the comments section!

    If you like making your own fruit sauces this blackberry sauce is heaven and my apple butter is delightfully delicious.

    More Easy Jams and Butters

    • close up of spoonfull of blackberry sauce.
      Small Batch Blackberry Sauce Recipe
    • ramekin with pomegranate orange butter
      Small Batch Pomegranate Orange Butter Recipe
    • homemade biscuits topped with strawberry rhubarb jam on white plate.
      Strawberry Rhubarb Freezer Jam No Pectin {No Canning}
    • Half pint mason jar of homemade apple butter.
      Small Batch Apple Butter Recipe

    Other Ways to use Lemon Curd

    • close up of lemon curd cookies on round wire cooling rack.
      Small Batch Lemon Curd Cookies Recipe
    • lemon tartlet
      Recipe for Lemon Meringue Tart for One
    • 6 inch single layer lemon coffee cake cut.
      Small Batch Lemon Coffee Cake with Lemon Glaze
    • Lemon Curd Cheese Pie
      Easy Cream Cheese Pie With Lemon and Sour Cream Topping

    Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow "A Weekend Cook" on Pinterest and my Facebook page.

    small mason jars of homemade lemon curd

    Lemon Curd

    Tart and tangy lemon curd, great for lemon bars or lemon cream pie.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Chill Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 4 servings
    Calories: 214kcal
    Author:Sydney Dawes

    Ingredients

    • 4 large lemons (½ cup lemon juice and 2 teaspoons of lemon zest grated0
    • ⅓ cup sugar
    • 3 large eggs
    • 2 tablespoon unsalted butter room temperature
    • A pinch of kosher salt

    Instructions

    • In a medium bowl cream the butter and sugar until fluffy.
    • Beat in the eggs slowly one at a timne.
    • Mix in the lemon juice.
    • Transfer to heavy saucepan and cook over moderately low heat, whisking frequently, until curd is thickened, about 7-8 minutes.
    • Transfer lemon curd to a bowl or jars and cover with a plastic wrap. Chill at least 1 hour. Lemon curd can be stored in refrigerator up to 1 week.

    Notes

    • When the curd reaches 170 degrees Fahrenheit, right before it simmers, it's done. The curd will continue to thicken as it cools. If you are making a double batch the cooking time will be longer.
    • Never let the curd boil! In about 10 minutes or less, the curd will thicken and reach the right consistency.

    Nutrition

    Serving: 1g | Calories: 214kcal | Carbohydrates: 32g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 155mg | Sodium: 118mg | Fiber: 3g | Sugar: 21g

    More Small Batch Desserts

    • Mason jar with chalkboard label and filled with sweetened condensed milk.
      How to Make Homemade Sweetened Condensed Milk
    • Decorated brain cupcakes on small cutting board.
      How to Decorate Brain Cupcakes for Halloween
    • Brownies on parchment paper.
      Single Serving Brownie Recipe
    • Small mason jar of pear sauce.
      Easy Small Batch Pear Sauce Recipe

    Reader Interactions

    Comments

      Thanks for coming! Let me know what you think or share a tip. Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Anonymous

      June 27, 2019 at 11:55 pm

      5 stars

      Reply

    Primary Sidebar

    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

    More about me →

    Looking for stew recipes? This is the place for all-season recipes! Stews aren't just a cold-weather dish.


    popular post

    • 1 pound meatloaf in small white baking dish.
      Simple 1-Pound Mom's Meatloaf Recipe
    • Serving of cottage pie with salad, wine and flowers in background.
      Individual Cottage Pie Recipe
    • Succulent Rib Roast and potatoes in a dutch oven
      Dutch Oven Boneless Rib Roast Recipe
    • bowl of tempura dipping sauce
      Easy Tempura Dipping Sauce Recipe
    • bowl of beef stew with peas, carrots, and potatoes with bread in background.
      Slow Cooker Beef Stew Recipe for One
    • Stuffed green bellpepper with rice and salad on white plate.
      Single Serving Stuffed Bell Pepper Recipe

    Best Food Podcasts

    The Splendid Table

    Stir the Pot

    The Crumb - Bake From Scratch

    Footer

    ↑ back to top

    Disclosures

    • Privacy Policy
    • Disclosure Statement
    • Accessibility Policy

    Contact

    • Sign Up! for emails and updates
    • Contact A Weekend Cook

    Browse

    • Recipes
    • About
    • Web Stories

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 A Weekend Cook, LLC