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.

How to Make It

Step 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.

Step 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.

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