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Cooking for One

Small Batch Lemon Curd

Make small batch lemon curd with butter, sugar, one egg, and fresh lemon juice and zest. About ¼ cup, cooked in 10 minutes and chilled to set.

By

Sara Noel
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Small Batch Lemon Curd

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About four tablespoons of smooth, tangy lemon curd for toast, scones, or a spoonful on dessert.
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Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
CourseCondiment
CuisineAmerican
Servings4 tablespoons
Calories152
Ingredients Equipment Directions

Ingredients
  

  • 3 tbsp salted butter softened
  • ¼ cup granulated sugar
  • 1 large egg
  • ¼ cup fresh lemon juice
  • 1 tsp lemon zest

Equipment

  • hand mixer
  • saucepan
  • whisk

Directions
 

  1. Beat the butter and sugar with a hand mixer for about 2 minutes, until fluffy.
  2. Beat in the egg, then mix in the lemon juice and zest. It may look curdled at this point; that is fine.
  3. Pour it into a 1-quart saucepan and whisk constantly over medium-low heat for 8 to 10 minutes, until glossy and thick enough to coat a spoon.
  4. Pour the curd into a jar or bowl, press plastic wrap right onto the surface, and refrigerate for at least 1 hour to firm up.

Nutrition

Serving: 55g | Calories: 152kcal | Carbohydrates: 14g | Protein: 2.3g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 93mg | Potassium: 42mg | Fiber: 0g | Sugar: 13g | Vitamin A: 358IU | Vitamin C: 5.9mg | Calcium: 13mg | Iron: 0.3mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 tablespoons. Brands and portions vary, so use it only as an approximation.

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