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Small Batch Lemon Curd

Course Condiment
Cuisine American
Keyword easy lemon curd, lemon curd, lemon spread, small batch recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 tablespoons
About four tablespoons of smooth, tangy lemon curd for toast, scones, or a spoonful on dessert.

Ingredients

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

Directions

  • Beat the butter and sugar with a hand mixer for about 2 minutes, until fluffy.
  • Beat in the egg, then mix in the lemon juice and zest. It may look curdled at this point; that is fine.
  • 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.
  • 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.