Spring

Butterless Lemon Curd

April 30, 2010
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
Ingredients
  • 1 scant cup fresh lemon juice
  • 1 cup superfine sugar
  • 4 large eggs
  • 1 tablespoon cornstarch
  • 8 tablespoons lemon zest
In This Recipe
Directions
  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.

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