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.

Recipe by Cooking Light January 1996

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

43 calories; calories from fat 29%; fat 1.4g; saturated fat 0.3g; protein 0.4g; carbohydrates 7.7g; cholesterol 11mg; sodium 17mg; calcium 3mg.
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