If you have a sweet tooth and love a bit of tang, this small-batch lemon curd is just what you’re looking for. It’s fresh and creamy, perfectly mixing sour lemon with rich butter. You can spread it on toast, use it in a cake, or spread it on toast. Making this lemon curd at home adds a bright touch to any dish.
And the best part? It’s really easy to make. Just a few ingredients, and you’ll quickly have a jar of this delicious lemon treat. This homemade lemon recipe is a great addition to your kitchen.
Small Batch Lemon Curd
Equipment
- Zester (or Microplane)
- Citrus juicer
- Mixing bowl
- Whisk
- Double boiler
- Thermometer
- fine mesh strainer (optional)
- Spatula
- Mason jars (half-pint size)
Ingredients
- ¼ cup lemon zest (about 6 lemons worth)
- 1 ¼ cups granulated sugar
- 4 egg yolks
- 2 whole eggs
- ¼ cup lemon juice (about 4 lemons worth)
- 3 tablespoons unsalted butter
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Instructions
- Mix the zest and sugar. In a medium bowl, combine the lemon zest and sugar. Set aside for 30 minutes to allow the flavors to infuse.
- Prepare the double boiler. Fill a saucepan with about 1 inch of water and place it over medium-low heat. Allow the water to come to a gentle simmer. Then, place a heatproof bowl or the top of a double boiler over the simmering water, making sure the bottom of the bowl doesn’t touch the water.
- Combine the ingredients. Whisk together the egg yolks and whole eggs in the heatproof bowl until well blended. Then, add the lemon juice and the sugar-zest mixture. Continue stirring, then slowly add the butter, one tablespoon at a time, allowing each piece to melt before adding the next.
- Cook to 170°F. Stir the mixture constantly over the simmering water until it thickens and reaches 170°F on a thermometer. Using the thermometer is important, as the texture won’t visibly change much during cooking.
- Strain (optional). Remove the bowl from the heat. If you like a smoother curd, use a fine mesh strainer to remove the zest and egg solids. This step is optional for those who like more texture.
- Cool and store. Stir the curd for about 5 minutes as it cools, which will help it thicken further. Pour the lemon curd into sterilized half-pint mason jars, leaving about ½ inch of space at the top if freezing.
Canning Instructions
- Sterilize the jars. Wash your mason jars and lids with warm, soapy water, and rinse well. Then, sterilize them by boiling the jars and lids in water for 10 minutes. Keep them hot until you’re ready to use them.
- Fill the jars. Pour the hot lemon curd into the sterilized jars, leaving about ½ inch of space at the top. Then, wipe the rims clean to make sure they have a proper seal.
- Seal the jars. Place the lids on the jars and screw on the bands until they are fingertip tight.
- Process in a water bath. Place the filled jars into a water bath canner or a large pot with a rack. Add enough water to cover the jars by at least 1 inch, and heat the water to 180°F (not boiling). Once the water reaches a rolling boil, process the jars for 15 minutes. If you live at a higher elevation, adjust the processing time according to local guidelines.Processing times are:– 15 minutes for sea level– 20 minutes for 1000 ft- 6000 ft elevations– 25 minutes for 6000+ elevations
- Cool the jars. Remove the jars carefully and set them on a towel for 12–24 hours. Once cooled, check that the lids have sealed properly by pressing the center of each lid. If it doesn’t pop back, the jar is sealed.
- Store. Store the sealed jars in a cool, dark place for up to 2 months.
Notes
If I’m in the mood for something sweet and a bit sour that’s easy to use in different ways, this recipe is just the thing. It’s light and creamy, hitting the right mix of tart lemon and smooth butter. I usually use it to decorate cakes, fill pies, or eat it. It freezes well, too, and I can even keep it longer by canning it (I’ve put down how to do that above).
Looking for another way to use your homemade lemon curd? Try baking these Lemon Curd Thumbprint Cookies—a simple, delicious treat that pairs perfectly with the tangy curd. These cookies are easy to make and an absolute hit for any occasion.
I hope it becomes a favorite for you, too. Once you’ve made your curd, try it in these Coconut Cupcakes with Lemon Curd. The combination of rich coconut and tangy lemon curd makes for a light, flavorful dessert perfect for any occasion.
Key Ingredients and Tools
When making this recipe, a few simple ingredients and tools help you get that perfect taste and smoothness. Keep these essentials in mind:
- Fresh lemons: Using juice from fresh lemons is key for that bright, tangy taste. The bottled stuff doesn’t compare.
- Granulated sugar: It sweetens the curd and helps it set right. Stick with plain old sugar; something else might mess with the texture. Try honey or maple syrup instead. The flavor will be slightly different and might be less thick.
- Whole eggs and extra yolks: This mix makes the curd nice and creamy. Without the extra yolks, it won’t be as thick or rich. Use whole eggs if you want a lighter curd version, but it won’t be as rich.
- Unsalted butter: It makes the curd creamy without adding too much salt. Don’t swap in margarine or salted butter; it’ll change the taste and feel. Coconut oil is a good non-dairy choice, but the texture might not be as creamy.
- Thermometer: This helps you make sure the curd cooks to the perfect temperature (170°F), which is crucial for that just-right thickness.
- Fine mesh strainer: It’s unnecessary, but using one to strain out any zest or egg bits will make your curd extra smooth.
- Canning jars: Great for storing your curd, especially if you’re keeping it for a while. Just make sure to sterilize them first.
With these ingredients and tools, you’re all set to make a delicious treat every time!
Troubleshooting and Help
Fresh lemon juice is the best for this recipe because it gives the curd a fresh flavor. Bottled lemon juice can taste a bit flat, so I wouldn’t recommend it unless you have no other option.
It’s super helpful! Doing this can be tricky, and the texture won’t always tell you when it’s ready. A thermometer ensures you reach 170°F when the curd thickens perfectly. Without one, you might have a too runny or overcooked curd.
No worries! You can make your own by placing a heatproof bowl over a pot of simmering water. Just make sure the bottom of the bowl doesn’t touch the water, and you’re good to go!
This usually means it didn’t cook long enough or didn’t reach the right temperature. Next time, use a thermometer and cook it until it hits 170°F for that perfect thickness.
Curdling happens when the eggs cook too fast, or the heat is too high. Be sure to keep the heat low and stir constantly to avoid this. You can sometimes save it by whisking vigorously or straining it if it curdles slightly.
You can spread it on toast, use it as a cake filling, swirl it into yogurt, or even spoon it over pancakes or waffles. It’s super versatile! Once you’ve got a batch of lemon curd ready, a perfect way to use it is in this Lemon Curd Pound Cake. The curd adds a rich, tangy flavor to the classic pound cake.
This recipe is easy, fresh, and can be used in many ways to add a zing to various foods. It’s perfect for spreading on toast, including in desserts, or giving away as a DIY gift. What’s great is that you can easily keep it in the fridge or freezer, so it’s always on hand when you want to add a special touch. Once you try making it home, you’ll realize how satisfying and tasty this homemade dessert spread is!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.