Tart Lemon Curd

Cooking Light
Traditional lemon curd gets its richness from butter and egg yolks. Our low-fat version tastes just as creamy and rich, and it's very tart--you don't need much sauce for the flavor to go a long way. Try it over blueberries.
1 1/4 cups (serving size: analysis per 1 tablespoon)


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2/3 cup sugar
1 tablespoon grated lemon rind
2 teaspoons cornstarch
2 tablespoons margarine
2/3 cup fresh lemon juice
1 egg, lightly beaten


Combine first 3 ingredients in a bowl; stir well. Melt margarine in a small, heavy nonaluminum saucepan over low heat. Add cornstarch mixture to margarine, stirring well. Stir in lemon juice. Bring to a boil over medium heat, stirring constantly; cook 1 minute. Gradually stir about one-fourth of hot mixture into egg; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 3 minutes or until thickened.

Pour mixture into a small bowl; cover and chill. Serve over fresh fruit, reduced-fat scones, angel food cake, or low-fat ice cream. Store in an airtight container in the refrigerator.

Created date

January 1996

Nutritional Information

Calories 43
Caloriesfromfat 29 %
Fat 1.4 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 7.7 g
Fiber 0.0 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 17 mg
Calcium 3 mg