Friday, November 2, 2012

Lemon Curd “Lite” Not Light

I’m calling this lemon curd “lite” because it does have less fat than most traditional recipes, but that doesn’t mean it’s a “light” recipe. Calling this recipe “lite” is kind of like calling thin-crust pizza, “low-carb.” It’s all relative. 

Speaking of relative, as I mention in the video, this would make a great holiday gift, so even if you’re not a big fan of lemon, pay attention nonetheless. 

Above and beyond the nominally fewer calories, I really like the appearance and texture of this style lemon curd better anyway. Recipes that contain all yolks instead of whole eggs, and up to twice as much butter, are just too rich and heavy for my taste.

Since this is typically served as a sauce for things like gingerbread and scones, or as a filling for cakes, I don’t see the advantages of an overly heavy concoction. The one exception for me would be pies and tarts, where you probably do want the more hardcore variations.

I know a lot of you get nervous when whisking eggs over heat is involved, but as you’ll see, this is really simple to do. Besides, if tragedy does strike, and you get a few pieces of overcooked eggs in the mixture, simply put it through a strainer before adding the zest and butter. No one will ever know! With the holidays right around the corner, I hope you give this easy, old-fashioned lemon curd I try. Enjoy!

Ingredients for about 1 1/2 cups Lemon Curd:
3 whole large eggs
3/4 cup white sugar
2/3 cup freshly squeezed lemon juice
1 1/2 tbsp freshly grated lemon zest
5 tbsp unsalted butter, room temp, cut in 3 or 4 pieces

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