|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. Since it's full of eggs and butter, that should be no surprise. With fewer eggs and no butter, here's a quick and easy lighter lemon curd recipe that is sure to delight. The lemon curd makes a great filling for mini phyllo tart shells, topping for desserts or bowls of fresh fruit, and a deliciously sweet yet tart spread for whole-grain toast.
This simple lemon curd recipe comes together in a matter of minutes. You'll use superfine (or caster) sugar and freshly squeezed lemon juice to make a lemon syrup. If you just have regular granulated white sugar, use your food processor to break the crystals down into finer particles that dissolve more easily. With the syrup made, you'll then combine it with a couple of lightly beaten eggs (do this very slowly so the hot syrup doesn't scramble the eggs) and add the lemon zest, then thicken the curd on the stovetop.
Lemon curd is very popular in California, where the locally grown Meyer lemons are often used to make it. This lemon variety is sweeter and requires less sugar, but you can make the lemon curd with any lemon. If you can't find Meyer lemons, try a batch with the average grocery store lemons, and if you think it needs to be sweeter, add a bit more sugar the next time.
This recipe makes 1 cup of low-fat lemon curd. It stores well in the refrigerator, keeping for up to a month in an airtight container. You can also freeze it in freezer-safe bags or containers for up to a year; let it thaw in the fridge before using.
2 large lemons, juiced and strained
1/2 cup superfine sugar
2 large eggs
4 tablespoons lemon zest
Steps to Make It
Gather the ingredients.
Create a lemon syrup by combining the strained lemon juice and superfine sugar in a small saucepan. Heat on low and stir until sugar has dissolved.
In a medium bowl, lightly beat the eggs.
Remove the lemon syrup from the heat and pour slowly into the beaten egg while stirring the mixture with a whisk. Continue to whisk by hand for 1 minute.
Return the mixture to the saucepan, add lemon zest, and heat on low until it thickens―about 2 minutes.
Remove from heat. Transfer to a container and cover (to prevent a skin from forming), then refrigerate.