Low Fat Lemon Curd

Lemon curd
Laura Kate Bradley / Getty Images
  • 13 mins
  • Prep: 5 mins,
  • Cook: 8 mins
  • Yield: 1 cup (8 servings)
Ratings (10)
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.

What You'll Need

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

How 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.
  1. Makes 1 cup of low fat lemon curd.

Per 2 tbsp serving: Calories 82, Calories from Fat 12, Total Fat 1.2g (sat 0.4g), Cholesterol 52mg, Sodium 16mg, Carbohydrate 15.5g, Fiber 1.2g, Protein 2g