Got lemons? Make curd!


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.

 

2 Responses to “Got lemons? Make curd!”

  1. Cycling Foodie » Blog Archive » Work Bake Off! Says:

    […] meringues were also to be filled with the lemon curd and/or raspberry jam. I made my Low Fat Lemon Curd recipe, making it also low sugar by using C&H 1/2 & 1/2 ,which is half cane sugar and half […]

  2. Cycling Foodie » Blog Archive » Holiday Baking … Says:

    […] baking, but I completely messed up a batch of truffles. I have had really good luck with this truffle recipe from Ina Garten, but tonight … not so much. I think perhaps I did not chop the chocolate […]

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