Small Batch Lemon Curd

Small Batch Lemon Curd is a great recipe to have on hand and makes about a cup of lemon curd.

Course Dessert

Cuisine Italian

Keyword lemon curd

Prep Time 5

Cook Time 5

Chill Time 1

Total Time 1 10

Servings servings

Calories 283kcal

Author Angela Allison

Equipment

small saucepan
fine mesh sieve

Ingredients

2 large lemons, zested and juiced (about ½ cup juice and 1 tablespoon zest)
½ cup granulated sugar
⅓ cup butter
2 large eggs

Instructions

Combine lemon juice and zest, sugar, butter, and eggs in a small saucepan.
Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
Pour the mixture into a fine mesh sieve set over a bowl. Use a spoon to press the lemon curd through the sieve to remove any lumps.
Place a piece of plastic wrap on top of the lemon curd to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator for at least an hour.

Notes

Homemade lemon curd stays fresh for about 1 to 2 weeks when stored in an airtight container in the refrigerator. To maximize freshness, press plastic wrap directly onto the surface before sealing to prevent a skin from forming.

Nutrition