Low Fat Lemon Curd April 22
Lemon curd is a thick and custardy combination of lemon juice, sugar, eggs and butter. It typically has a silky smooth texture and a bright, zesty flavor. It goes well with scones - especially as a contrast to buttery clotted cream - and is often used as a cake filling, tart filling or as a sauce or side for other desserts. For a citrus lover, few things are tastier.
Lemon curd tastes so good that it’s hard to stop at only a few bites. Unfortunately, the rich consistency of lemon curd primarily comes from fat and, although the zest of the lemon makes the curd taste lighter, most versions are far from health food and you really shouldn’t overindulge - especially if you’re serving the curd alongside butter and cream-based traditional scones, as well.
In Chocolate and the Art of Low Fat Desserts (sadly out of print, but often available used), Alice Medrich includes a recipe for a lightened up lemon curd that is absolutely fantastic. I’ve been making it for years and, happily, don’t feel too bad if I eat half the batch in one go. The curd has a silky smooth texture and great lemon flavor. In fact, it is much brighter than many lemon curds I’ve had. The recipe is easy to make as long as you have one or two fresh lemons around. I’ve also adapted it to make lime curd before with great success.
Light Lemon Curd
(from Chocolate and the Art of Low Fat Desserts)
1/3 cup strained, fresh lemon juice
2 tsp fresh lemon zest
5 tbsp sugar
1 large egg, room temperature
1/2 tsp vanilla extract
In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.
In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.
Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.
Transfer to a small airtight container and store in the fridge.
Makes about 2/3 cup. Recipe can be doubled.
kickpleat Apr 22
sounds amazing! i love lemon curd and don’t make it nearly enough because i’ll eat it all. i’m definitely going to try this recipe.
Charlsie Swadley Apr 22
Wow just reading this post made my mouth start watering! I really enjoy lemon curd. By the way great blog, I really enjoy reading it and getting ideas. Baking is therapeutic to me and I really get some neat ideas from here.
elinluv Apr 23
Will try this recipe…lemon curd tartlet..yummY. Great blog:)
sharon Apr 23
Thanks for the low fat recipe. Lemon curd is one of those things that seems like it should be low fat, but usually isn’t at all. It’d be delicious in between layers of angel food cake…yum!
Ella Apr 23
Could you use this curd for the Meyer lemon curd tart you have posted? I’m guessing it would need to be doubled or maybe tripled. My only problem with lemon curd is that the butter seems to get in the way of the lemon sometimes, so I look forward to trying this!
doreen Apr 23
I don’t recall ever eating lemon curd, but I’ve heard great things about how yummy it is. I’ll definitely have to try it for a cake filling!
Jj Apr 23
This looks great! Like Doreen said, would make a great cake filling. Thanks!
Augustina Apr 23
thanks for the heads up on this one. I have the Medrich cookbook and didn’t even see this recipe! definitely something i’d like to try. Your lemon curd picture looks great!