Small Batch Creamy Lemon Curd with Egg Yolks

Learn how to make this easy small batch lemon curd recipe. This recipe will take you through every step of the way to get a smooth and super creamy lemon curd. This recipe is made using only egg yolks with both the juice and the zest of the lemon for extra flavor. It is perfect and versatile as it can be used for many different things: as a filling for a lemon curd tart, filled cookies, or even to fill doughnuts. It can also be used as a spread over brioche bread or to swirl into a scoop of ice cream. The sky is the limit. Hope you love this recipe as much as I do!

What is lemon curd?

Lemon curd is a spread or topping made with lemon juice, sugar, butter, and lemon zest. Curd can be made with other citrus fruits, like orange, tangerine, or lime. Lemon curd is usually cooked to 83-85 C° (185 F).

Material & Ingredient notes

• Lemon zest: must be used freshly grated
• Butter: at least 82% fat content and must be cut into small cubes and at room temperature before adding in.
• Kitchen Thermometer: to cook the lemon curd. However, if you don’t have one, you can easily make this creamy lemon curd recipe without it. See the notes section for precise instructions.
• Unsalted butter: half the butter must be added into the curd cold and cut into small cubes.

How to make this recipe

Making this small batch lemon curd tart is amazingly simple and straightforward. To make this easy creamy lemon curd recipe, you must:

• Prepare all the ingredients and materials you will need
• Cook the lemon curd on the stove
• Store the lemon curd to let it cool down.
• Use as needed! See below all the things you can make using this homemade lemon curd.
• Enjoy!

Recipe Notes

• Zest is added in with the sugar to help the zest release all its flavor.
• I recommend mixing the sugar and the zest in a food processor to keep the curd as smooth as possible.
• If you want to take it a step further, you can strain the lemon curd once it’s done.
• To blanch eggs and sugar means that you should whisk until they have gained in volume and changed to a pale-yellow color. It takes about 5 to 7 minutes.
• Mixing constantly when cooking the lemon curd is important as it will prevent the curd from sticking to the bottom of the pan.
• The butter must be whisked into the lemon curd cold so that it properly emulsifies it.

Notes on cooking this homemade lemon curd

• It doesn’t have to boil, if it does, you have gone too far.
• If using a thermometer, lemon curd is done when it has attained 83-85 C° (185 F).
• If you are not using a thermometer, you can tell lemon curd is done when it has thickened enough that it can coat the back of a spoon.
• If you feel lemon curd is not as smooth you can mix it using an immersion hand blender.

Storage Tips

You can keep the lemon curd, stored in an airtight container, for up to 2 weeks in the refrigerator.

You can make a double or triple batch of this small batch lemon curd as it keeps nicely for a rather long time.

Freezer Instructions

This small batch lemon curd recipe can be frozen stored in an airtight container and can be kept for up to 3 months in the freezer.

To defrost, place in the refrigerator for 24 hours.

Lemon curd uses

Lemon curd can be used in many different types of recipes:

• As a doughnut filling. You have a killer filled donut recipe here, only replace the raspberry jam with the lemon curd.
• As a tart filling, to make lemon curd tart or to replace the cranberry curd in this cranberry curd tart topped with whipped white chocolate ganache.
• As a spread over brioche bread or toast.
• As a topping on cheesecake and even ice-cream.
• This creamy lemon curd can be used as a cake filling too. You can make this lemon cake and bake it in a round pan instead, then slice in 2 and fill with the lemon curd. Simple and delicious.
• To fill cookies.