Butterless Lemon Curd

By • April 30, 2010 • 5 Comments


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Author Notes: I love lemon curd but sometimes wish for something with fewer calories. With this recipe I answered my own dreams! It's still totally luscious, I don't even miss the butter. Try it with meringue and berries for a riff on the Pavlova.gluttonforlife

Makes about 2 cups

  • 1 scant cup fresh lemon juice
  • 1 cup superfine sugar
  • 4 large eggs
  • 1 tablespoon cornstarch
  • 8 tablespoons lemon zest
  1. Strain lemon juice and combine with sugar in a small saucepan. Heat on low and stir until sugar has dissolved.
  2. Place cornstarch in a small bowl and whisk in a few tablespoons of the lemon syrup. Then stir back into saucepan.
  3. Lightly beat eggs in a medium bowl. Remove lemon syrup from heat and pour slowly into beaten egg while whisking briskly. Continue to whisk by hand for one minute.
  4. Return mixture to saucepan. Add lemon zest, and heat on low until it thickens, about five minutes. Remove from heat. Transfer to a container, cover surface with saran (to prevent a skin from forming), and refrigerate.

Comments (5) Questions (0)

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almost 4 years ago TheWimpyVegetarian

Thanks for this recipe! I love curds, but am really trying to cut back on butter. I'm trying it this weekend.

Stringio

almost 4 years ago testkitchenette

I make a curd very similar to this , it is lovely! I have done it with lime, orange, and grapefrut as well. Spread on top of Passover sponge cake or eaten with a spoon, it is sooo good!

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almost 4 years ago TheWimpyVegetarian

What a great idea! I'm excited to try this.

Newliztoqueicon-2

almost 4 years ago Lizthechef

I'm so grateful for this recipe - have already printed it out. No butter - whoopee!

Ls

almost 4 years ago gluttonforlife

Let me know what you think...