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.
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!
This lighter lemon curd is exactly what your scones, tarts, and parfaits have been missing!
Course: Side Dish
Keyword: Homemade lemon curd, Small batch lemon curd
Zest of 1 lemon
1/3cupfresh lemon juice
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.
I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!
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