|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||12%|
|Total Sugars 19g|
|Vitamin C 66mg||332%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
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.