Small Batch Lemon Curd (2024)

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Are you looking for a quick and delightful addition to your desserts? This small batch Lemon Curd recipe is just the thing! It’s a sweet, tart, and velvety smooth concoction that’s ready in minutes. Using fresh lemons, this recipe brings a burst of natural, tangy sweetness to any dish. Whether spread on toast, used as a topping, a filling, or even enjoyed straight from the spoon, this lemon curd is a versatile and delightful treat. With easy step-by-step instructions, even beginners can whip up this delicious treat.

Indulge in your homemade lemon curd by swirling it into plain or Greek yogurt, topped with a sprinkle of Butter Pecan Granola. Alternatively, spread it over freshly-baked Cream Scones, use it as a delightful topping for a White Cake, or fill a mini Graham Cracker Crust with it to create an elegant tart.

Why You’ll Love This Recipe

• Ease of Preparation: No advanced cooking skills needed, just simple stirring and whisking!
• Bright & Zesty Flavor: Lemon curd adds a burst of fresh, tangy sweetness to any dessert.
• Versatile Use: It’s perfect as a spread, a topping, a filling, or eaten right off the spoon.
• Small Batch Convenience: This recipe makes just the right amount to enjoy now and save for later.
• No Artificial Colors or Flavors: With fresh lemon juice and zest, enjoy the pure, natural taste of lemons.

What Is Lemon Curd?

Lemon curd is a delightfully tangy and creamy spread, renowned for its bright citrus flavor and smooth texture. Originating in England, this versatile condiment has become a favorite worldwide, especially for enhancing desserts. Our special small batch recipe takes this classic to a new level of convenience and simplicity. It’s designed to produce just the right amount for personal use or small gatherings, ensuring you get the freshest taste without any waste. This lemon curd recipe combines fresh lemon juice and zest, sugar, butter, and an egg, cooked to perfection to create a rich, velvety spread that’s ideal for a variety of uses. Perfect for those who appreciate the zesty punch of lemon in a convenient, easy-to-make portion.

Ingredients

If you have any ingredients leftover from this lemon curd recipe, check out our Leftover Ingredients Recipe Finder.

The recipe yields about 1/4 cup.

• Sugar: Adds sweetness and balances the tartness of the lemons. Use granulated sugar for the best texture.
• Butter: Gives the curd its creamy consistency.
• Egg: Thickens the curd and adds richness.
• Lemon Juice: The star ingredient, providing the tartness. Freshly squeezed juice is best for flavor.
• Lemon Zest: Enhances the lemony flavor. Ensure it’s only the yellow part to avoid bitterness.

Recipe Variations

Experiment with these lemon curd variations:

• Lime Curd: Replace lemon juice and zest with lime for a “Lime Zest Curd.” This version brings a unique, zesty twist, perfect for those who enjoy a slightly different citrus flavor.
• Sweet Orange Curd: For an “Orange Curd,” substitute lemons with oranges. The result is a sweeter, less tart curd, ideal for those who prefer a milder citrus taste.
• Mixed Citrus Curd: Combine lemon, lime, and orange juices and zests to create a “Citrus Medley Curd.” This blend offers a harmonious mix of tart and sweet flavors, creating a multifaceted citrus experience.
• Ginger Lemon Curd: Add a quarter-teaspoon of finely grated ginger to the basic recipe for a “Ginger Lemon Curd.” This adds a warm, spicy kick, perfect for adding a bit of zing to your curd.

How To Make Lemon Curd

This section will help you visualize how tomake a small batch of lemon curd. See the recipe box below for ingredient amounts and full recipe instructions.

Important Note: Making lemon curd involves gently heating the ingredients on the stove to achieve a thick and smooth consistency. This process is quick, and with my special technique, you can ensure your lemon curd turns out exceptionally smooth, avoiding the common issue of cooked, curdled egg pieces in the curd.

1. Begin by creaming the sugar and softened butter in a bowl using an electric mixer, just as you would for a cake or cookies. Mix until the blend is fluffy, then gradually add the egg, followed by the lemon juice and zest.

Note: At this point, the mixture might look somewhat unusual, but don’t worry. Once it’s heated, it will transform.

3. Pour the mixture into a 1-quart saucepan. Cook it over medium-low heat, whisking frequently. This should take around 10 minutes. You’ll notice the mixture thickening and smoothing out, losing any curdled texture it had before, resulting in a silky-smooth lemon curd.

Expert Tips

• Constant Stirring: Keep stirring the mixture while cooking to avoid curdling.
• Low Heat: Cook the curd over low heat to prevent eggs from scrambling.
• Strain for Smoothness: Strain the finished curd through a fine mesh for a silky texture.
• Fresh Lemons: Use fresh lemons rather than bottled juice for a brighter flavor.
• Jar Storage: Store in a clean jar and refrigerate to prolong freshness.

Frequently Asked Questions

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