Homemade Small Batch Lemon Curd Recipe

Tangy, silky, and just the right amount of sweet, this homemade version uses a simple trick to maximize flavor: infusing the sugar with lemon zest. That extra step draws out the essential oils from the zest, giving the curd an aromatic, citrusy depth that store-bought can’t match.

This is great for my lemon curd cookies , lemon bars, and you might also like this small batch orange curd recipe.

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

The 5-Ingredients Needed to Make Lemon Curd

Step-by-Step Process Images

Best saucepan for cooking lemon curd.

Use Stainless steel, 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.

Recipe Notes

• 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 until it’s nice and smooth.
• You can also substitute lime juice and zest for tasty Lime Curd.
• 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.
• Never let the curd boil! The curd will thicken in about 10 minutes or less and reach the right consistency.

How do you 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.

Can I use bottled lemon juice when making lemon curd?

Freshly squeezed juice is highly recommended for the best flavor. Bottled juice can taste flat or bitter in comparison.

Why strain the curd?

Straining removes any cooked egg bits and zest, giving the curd a smoother texture. It’s optional but worth the extra minute.

Serving Ideas

I use lemon curd in a variety of ways.  There are 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 cheese 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

Small Batch Homemade Lemon Curd

5 from 2 votes

Whether you're spreading it on a toasted English muffin, swirling it into yogurt, or layering it into cakes and tarts, this small-batch lemon curd is pure sunshine in a jar.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Calories: 303

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 3 each large eggs
• ¾ cup granulated sugar
• 3 each lemons, zested
• ½ cup freshly squeezed lemon juice use the lemons from the zest
• 6 tablespoons unsalted butter cut into cubes
• 1 pinch salt

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Recipe Directions

 

1. In a medium bowl, combine the sugar and lemon zest. Using your fingers, rub the zest into the sugar until it becomes fragrant and looks slightly damp. This releases the flavorful oils from the zest.
2. Add the eggs and lemon juice to the zest-infused sugar. Whisk until the mixture is smooth and well combined.
3. Pour the mixture into a heatproof bowl and set it over a saucepan of gently simmering water to create a double boiler. Stir constantly with a silicone spatula or wooden spoon, scraping the bottom and sides. Cook until the mixture thickens and reaches 170–175°F, about 10–12 minutes.
4. Remove from heat and strain through a fine-mesh sieve into a clean bowl for an ultra-smooth curd. Stir in the butter cubes until fully melted. Add a pinch of salt, if desired, to enhance the flavor.
5. Let cool to room temperature. Transfer to clean jars or an airtight container. Refrigerate for up to 2 weeks.

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Nutrition

Calories: 303kcalCarbohydrates: 40gProtein: 0.4gFat: 17gSodium: 14mgFiber: 0.1gSugar: 38g

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.

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