Low Fat Lemon Curd

Lemon curd
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Ratings (15)
  • Total: 13 mins
  • Prep: 5 mins
  • Cook: 8 mins
  • Yield: 1 Cup (8 Servings)

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.

Ingredients

  • 2 large lemons (juiced and strained)
  • 1/2 cup baker's sugar
  • 2 large eggs
  • 4 tablespoons lemon zest

Steps to Make It

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

  2. Lightly beat egg in a medium bowl.

  3. 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.

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

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

  6. Makes 1 cup of low fat lemon curd.