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Tart Lemon Curd

Yield 1 1/4 cups (serving size: analysis per 1 tablespoon)
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.