Made with just four ingredients, this small batch lemon curd is the perfect amount for adding a punch of flavor to your breakfasts or snacks this week. 

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This small batch lemon curd is my secret ingredient for making an everyday breakfast feel a little more special.

Overnight oats, scones, yogurt, pancakes. I love all of these foods. But sometimes I want something with just a little more “wow” factor that doesn’t involve too much extra time.

This healthier lemon curd is so simple, yet adds such a big punch of flavor and color. 

While it does require a little advance planning, it comes together quickly and only requires 4 simple ingredients. 

Let me show you how to make this simple, small-batch lemon curd, as well as all my favorite ways to put it to good use!

Why you’ll love this recipe

• Packed with a bright, lemony flavor.
• Lower in butter and sugar than many other lemon curd recipes.
• Makes a smaller batch so nothing goes to waste. 
• Instantly makes any breakfast, snack, or dessert just a little more special. 

Ingredients Used to Make Lemon Curd

• Lemons: I’ve used both 2 large lemons and 2 ½ smaller lemons to make this curd before and both had just the right amount of lemon juice. Meyer lemons are sweeter than regular lemons, so if you want to use them be sure to reduce the amount of sugar slightly. 
• Sugar: I used raw cane sugar, but granulated sugar or honey would also work. While I haven’t tried it with coconut sugar, I don’t recommend it. Coconut sugar doesn’t dissolve quite as well, so you may end up with a grainer texture.
• Egg: I used 1 large egg when I shot these photos. But in the past, I’ve also had success with 1 medium egg. 
• Butter: Just a little butter helps with the texture and flavor of lemon curd. Make sure to use unsalted! I have not tried this recipe with a vegan butter substitute or coconut oil. 

You’ll also want a small mason jar to store it in. 

How to Make Lemon Curd from Scratch

1. Dissolve sugar in the lemon juice. Add zest. 
2. Lightly beat egg in a small mixing bowl. Slowly pour sugar-lemon juice mixture into the bowl, whisking constantly.
3. Add mixture back into saucepan and reduce heat to medium-low. Add butter.
4. Keep whisking for 5 minutes until it’s slightly thickened and butter has melted.
5. Pour into a glass container, let cool at room temperature, then refrigerate for at least 3 hours to thicken.
6. Put it on everything!

How long does lemon curd last?

This small-batch recipe should keep for up to 1 week in your fridge. Just make sure that it’s in a container with a tight-fitting lid!

What do you use lemon curd on?

When I think of lemon curd, my mind goes to milk scones. However, you don’t have to stick with traditional English teatime uses. 

Other ways to use it include:

• On pancakes and waffles.
• In yogurt breakfast parfaits.
• On top of oatmeal.
• Mixed into overnight oats.
• Layered with chia seed pudding. 
• As a spread on toast along with cream cheese. 

Tips for making this recipe

• Use fresh lemon juice. If you’re going through the effort of making lemon curd, make sure to use the real thing. Bottled lemon juice won’t have the same flavor. 
• Don’t stop whisking! The key to a lemon curd that’s silky smooth is to keep everything moving. 
• If using Meyer lemons, I’d reduce the sugar by 1 tablespoon to account for the lemons being sweeter than normal varieties. 
• Make it the day before if you can. While it can be ready in as soon as 3 hours, I find the flavor and texture is best when the lemon curd sits in the fridge overnight. 

More healthy lemon dessert recipes to try 

Love lemon as much as I do? Here are some of my favorite healthy lemon dessert recipes to try:

• Light and Lemony Cheesecake Bars 
• Blueberry Lemon Poppyseed Bread (optional cream cheese swirl)
• Lemon Bliss Balls from New Mind Nutrition
• Lightened Up Lemon Pudding Cake from Cotter Crunch 

If you tried this small batch lemon curd, or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Print Recipe

Lighter Lemon Curd (small batch)

This lighter lemon curd is exactly what your scones, tarts, and parfaits have been missing!

Prep Time3 hrs

Cook Time7 mins

Total Time3 hrs 7 mins

Course: Side Dish

Cuisine: American

Keyword: Homemade lemon curd, Small batch lemon curd

Author: Kelli

Ingredients

• 6 tablespoons sugar
• Zest of 1 lemon
• 1 large egg
• 1/3 cup fresh lemon juice
• 1 tablespoon unsalted butter

Instructions

• Add sugar, lemon juice and zest in a small saucepan over medium heat. Cook until sugar is dissolved, stirring frequently. About 3-5 minutes.
• In a small mixing bowl, whisk egg until frothy. Whisking continuously, slowly pour sugar-lemon juice mixture into the bowl to combine with the eggs.
• Pour egg and lemon mixture back into the small saucepan and reduce heat to medium-low. Add butter and stir consistently for 5 minutes, or until the mixture has slightly thickened and the butter is fully melted.
• Carefully pour mixture into a mason jar or other glass container. Allow to fully cool at room temperature before covering with a lid and refrigerating for at least 3 hours.

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