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Traditional lemon curd his loaded with fat from butter & egg yolks. This version is just as delicious, but far lighter. Tart and refreshing, it is lovely on its own, with fresh berries, or in a tart.

Low Fat Lemon Curd

2 eggs
2 lemons
½ cup sugar

1. Zest the lemons, then juice them.
2. Whisk the eggs with the lemon zest.
3. Place the juice in a sauce pan and whisk in the sugar. Place on medium heat and stir frequently until the sugar dissolves. Do not boil. However, if it boils, let it cool a bit before introducing into the eggs.
4. Temper the eggs and lemon syrup—slowly whisk in some of the hot syrup into the eggs.
5. Once all syrup is incorporated into the eggs, then return to a low heat and cook gently, stirring or whisking constantly until thickened.

If you want a smoother curd, simply press it through a fine strainer to remove the lemon zest.

This entry was posted on Sunday, January 8th, 2012 at 5:48 am and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.