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If you’re a fan of tangy and creamy desserts, you’re going to love this small batch lemon curd recipe. With just a few simple ingredients, you can whip up a batch of this delicious spread in no time. It’s a great homemade sauce for many dishes.
Whether you’re planning on using it as a topping for scones, filling for cakes, or simply eating it straight out of the jar (no judgment here!), this lemon curd is sure to satisfy your sweet tooth. So, let’s get started!
If you love lemon as much has I do, you’ll love this rich, creamy spread. It’s silky and smooth, sweet and tart. Perfectly balanced and it adds a brightness to your dishes. If you have some lemons, you probably have everything else you need on hand so check out the recipe.
My favorite way to use lemon curd is in these mini tarts. Oh so good!
You might think that lemon curd is difficult to make, but it’s so simple and the flavor of homemade beats the store bought jar by leaps and bounds. So try it and see how easy it can be. The secret is in beating the ingredients together really well before you start cooking it.
What is lemon curd
Lemon curd is a sweet and tangy spread made from lemon juice, sugar, eggs, and butter. It has a creamy and velvety texture and a bright, zesty flavor that’s perfect for spreading on toast, scones, or biscuits.
It can also be used as a filling for cakes, tarts, and pies, or as a topping for desserts like cheesecake or ice cream. Lemon curd is a popular condiment in the UK and is often enjoyed during afternoon tea.
Some tips for fail proof small batch lemon curd:
- Mix the ingredients separately and very well with an electric mixer. The vigorous beating helps the ingredients combine so it turns out perfectly.
- Cook stirring constantly so it stays creamy and doesn’t burn.
- Never let it boil. Keep the temperature low and keep stirring. This is not a recipe that can be left.
- The mixture thickens as it cools.
Can you freeze lemon curd
Lemon curd keeps well in the refrigerator in an air tight container for about 1 week. It can be frozen as well. Place it in an airtight container and freeze for up to 2 months.
Lemon curd desserts
- Spread on biscuits
- Spread on scones
- Spread on pancakes
- Add to yogurt or cottage cheese
- Filling for tart shells
- Lemon trifle
- Topping or filling for cake
- Spread in between cookies to make sandwich cookies
- Topping for merinuges
- Spoon over ice cream
- Layer in strawberry shortcake
Lemon Curd Cookies
Lemon Curd Ice Cream
Lemon Curd Cake
Lemon Curd Muffin
Homemade Lemon Curd Recipe
Small Batch Lemon Curd
- 1/4 cup Lemon juice
- 1/3 cup Granulated sugar
- 2 Tbsp butter
- 1 Large Egg
- 1/2 Tsp lemon zest
- Combine the butter and sugar and beat with an electric mixer on high for several minutes until it's light and fluffy.
- Add the egg and vigorously beat again until fluffy again.
- Add the juice and zest and beat once again
- In a small saucepan, cook the mixture on low heat, stirring constantly until it begins the thicken.
- Remove from heat, it will thicken more as it cools.