Lemon Curd

Sunday, August 28, 2011

Traditionally, lemon curd is a lusciously thick and rich spread. And no wonder: it's full of eggs and butter. So with fewer eggs and no butter, here's a quick and easy light lemon curd that makes a great filling for mini phyllo tart shells, or a deliciously sweet yet tart spread for whole-grain toast.

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Ingredients:

  • Juice of 2 large lemons, strained
  • 1/2 cup baker's (fine) sugar
  • 2 large eggs
  • 4 tbsp lemon zest

Preparation:

Place strained lemon juice and sugar in a small saucepan. Heat on low and stir until sugar has dissolved.

Lightly beat egg in a medium bowl.

Remove lemon syrup from heat and pour slowly into beaten egg while stirring the mixture with a whisk. Continue to whisk by hand for one minute.

Return mixture to saucepan; add lemon zest, and heat on low until it thickens -- about two minutes.

Remove from heat. Transfer to a container and cover (to prevent a skin from forming), then refrigerate.

Makes 1 cup of low fat lemon curd.

Per 2 tbsp serving: Calories 82, Calories from Fat 12, Total Fat 1.2g (sat 0.4g), Cholesterol 52mg, Sodium 16mg, Carbohydrate 15.5g, Fiber 1.2g, Protein 2g


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