When life gives you lemons…

by Sunita on September 16, 2009

Make low fat lemon curd. And that is exactly what I did.

Typically, lemon curd is made  by gently cooking eggs, lemon juice and zest, sugar and butter till thick. In late 19th and early 20th century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts. Curds are still a popular spread for bread, scones, toast or muffins. They can also be used as a flavoring for desserts or yogurt.

To be honest, I am not a great fan of  lemon curd. Somehow, quite a few lemons have made their way into our house, and although we love them just squeezed over meals of rice and salads, or into a glass with some water and honey as a healthy drink, I was looking for something other to make with them.

It was then, that Dinesh gently mentioned that he loved that tart dessert that I made quite a while ago. Nudge, nudge! In other words, I could make something like the lemon meringue pie I made ages ago for a daring bakers’ challenge. But, the very thought of all the butter in it , did not make me jump with excitement. But, hang on…can’t it be left out? And that’s when I made my version of a low fat lemon curd without butter and substituting the sugar with honey. The result was a much lighter lemon curd, and surprise! I actually loved this version. In other words, now I can say, I do love lemon curd.

The following measurements make about 1 cup of low fat lemon curd.

What’s needed-

1/2 C of freshly squeezed and strained lemon juice
3 tsp of  lemon zest
5-6 tblsp of honey( add more if you like it sweeter)
2 medium sized eggs, lightly beaten

How to-

  1. In a small saucepan, mix together the lemon juice, zest and honey. Place over low heat and stir till nearly boiling.
  2. Gently, pour the lemon syrup into the beaten eggs, a little at a time, whisking constantly for about 2 minutes ( 1 minute if you are using an electric whisk).
  3. Return the mixture to the pan over low heat. Stir constantly ( I used a balloon whisk) till it thickens. Take care not to burn; do not leave unattended.
  4. Remove from heat and pass through a strainer (to remove lumps) into a sterilised , airtight container. I returned the zest left behind in the strainer to the jar (optional).
  5. Bring to room temperature and store in the fridge till further use.

Oh yes! I absolutely loved this lemon curd, and will be making it more often…just couldn’t help licking it off the spoon. The curd is resting in the fridge . If I can stop sneaking spoonfuls, everytime I open the fridge, and have any of the curd left, will definitely try to put it into something, and of course, if that happens, |I will  share the recipe with all you wonderful people. Till then, I am happy in my new found love for lemon curd…the low fat one!

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{ 36 comments… read them below or add one }

1 poornima September 16, 2009 at 6:19 am

YUM.I have been puting off making lemon curd because of the fat content and there you come along! Thanks heaps.
The picture perfect recipe has to be tried,today,now.


2 Sunita September 17, 2009 at 8:55 am

Same here…just didn’t like the butter in it. Do give it a try.


3 Rosa September 16, 2009 at 6:39 am

Aaahhh, lemon curd! It is one of my favorite spreads! Your looks lovely!




4 Sunita September 17, 2009 at 8:55 am

Thanks Rosa…now, I love it too :-)


5 Sonu September 16, 2009 at 7:16 am

This curd is new to me. Look so creamy and smooth. Pic perfect! :)


6 Sunita September 17, 2009 at 8:56 am

Thank you


7 Parita September 16, 2009 at 7:50 am

Hmmm…fantastic clicks!


8 Sunita September 17, 2009 at 8:56 am

Thanks Parita


9 Ivy September 16, 2009 at 8:26 am

I’ve bookmarked lemon curd ages ago but never made it because of the fat content. This one sounds much lighter and I might give this a try now.


10 Sunita September 17, 2009 at 8:57 am

It is much lighter, Ivy. Do give it a try. Btw, hope you are doing well now.


11 CurryLeaf September 16, 2009 at 11:19 am

Yum ,never tried it myself.Looks great


12 Sunita September 17, 2009 at 8:57 am



13 Nicisme September 16, 2009 at 11:49 am

I’ve not heard of lemon curd without butter before, it looks fabulous Sunita!


14 Sunita September 17, 2009 at 8:58 am

Well, you’ve heard of it now, LOL. Thanks Nic.


15 Alka September 16, 2009 at 2:40 pm

Lemon curd sans butter!?!?! woohoo!! I love lemon curd, especially homemade ones. At a party last year, I had cake with lemon curd filling, and it was just delicious. The curd kept the cake moist, and the frosting had coconut I think, it was just spectacular. Thanks for the recipe Sunita, this will definetly be on the menu on soon!!


16 Sunita September 17, 2009 at 8:59 am

You’re welcome, Alka.Do give it a try. and the cake sounds delicious :-)


17 Hélène September 17, 2009 at 12:42 am

Yum, I’ll have to make this. Looks so yummy. What a great treat. Lovely pics.


18 Sunita September 17, 2009 at 9:00 am

Thanks Helene. Do give it a try.


19 Khaugiri September 17, 2009 at 3:53 am

It’s new to me but looking tempting. Will definitely try this.


20 Sunita September 17, 2009 at 9:00 am

Please do.


21 Nirmala September 17, 2009 at 7:22 am

Oh love the pot and lemon curd. This is really catchy! And Sunita whne I tried them with limes available in Chennai, it was too sour (actually halved the amount of juice but still very sour). Give me some alternatives dear!


22 Sunita September 17, 2009 at 9:01 am

Nirmala, you could increase the sweetness if it is too sour.


23 Sudeshna September 17, 2009 at 4:18 pm

With a scarcity of butter and cheese in India, I think this surely will be a good substitute :)


24 sarah September 18, 2009 at 10:18 pm

This looks delicious. Fresh lemons are beautiful in every way and lemon curd sounds great. And a healthier version is wonderful–thanks. I have also just read your cheesecake recipe and I think it looks easy and delicious. Mmmm, the husband will be happy with these new ideas you are giving me. :)


25 Teresake November 5, 2009 at 5:52 pm

This looks fabulous! I’m looking forward to trying it.

What’s the shelf life of your version? Any idea if this recipe would work via canning?


26 Himani November 9, 2009 at 4:22 am

Hi Sunitha,
I just discovered your blog…while searching for spreads/jams. Lemon curd sounds delicious.
Can you please let me know if limes can work for this recipe because I’ve a bunch of them in the fridge.



27 Sunita November 9, 2009 at 10:03 am

Glad you like my space, Himani, thank you!I think you can try this recipe with limes too :-) Do let me know how you got on.


28 Himani November 9, 2009 at 4:23 am

Sorry for adding a ‘H’ in your name



29 Sunita November 9, 2009 at 10:04 am

I did’nt even notice ;-)


30 savoryseduction November 15, 2009 at 7:02 pm

Hi! So, I’ve been looking for a low-fat lemon curd recipe and yours jumped out at me. I’m probably going to try it out/do a blog post on it, so I’ll make sure to link the recipe back to you when I do ;) Hope you enjoy my take on it!


31 Sunita November 23, 2009 at 11:07 pm

Do try it; looking forward to your version :-)


32 sangeeta November 23, 2009 at 7:06 am

this is my second visit if i remember right…and last time too i had seen some interesting recipes n decided to come back.
right i did……this lemon curd is a great fat free version…i love lemon tarts n curd both n am having lots of lemons from my garden right now…:)
i usually cook it on double boiler ( after adding eggyolks) , is cooking directly on flame is better?
i am trying this recipe nevertheless.


33 Sunita November 23, 2009 at 11:06 pm

I am not sure if its better on a saucepan over direct heat. Of course, the chances of burning are less on a double boiler.


34 The Purple Foodie November 29, 2009 at 10:12 am

Lovely photos! I like your low fat version. My mom’s going to be very happy when I use honey instead of sugar!


35 Rashmi April 21, 2010 at 12:34 pm

Have just checked your website today. Looks lovely especially since I hunt around for low cal low fat versions of everything! This lemon curd looks great and will try it. Have also found a really good recipe that uses 1 tbsp butter on Recipezaar. Also I have made that recipe in the microwave which really makes it simple. Let me know if you are interested. Will be trying this out for sure as I love lime.


36 Kitchen Butterfly May 22, 2010 at 3:32 pm

Hi Sunita, if you pass the lightly whisked eggs through a sieve before cooking, you won’t have to sieve it at the end! Cheers, Oz


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