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.
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
- In a small saucepan, mix together the lemon juice, zest and honey. Place over low heat and stir till nearly boiling.
- 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).
- 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.
- 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).
- 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!