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Lemon Curd (healthy version) Recipe

Ingredients
  • 1 1/2 cups sugar
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 3 finger pinch salt
  • 1 1/3 cups freshly squeezed lemon juice (5 medium lemons)
  • 1 cup Egg Beaters, well shaken
  • 2 1/2 tablespoons butter
  • 2 teaspoons lemon zest (approx.)
Directions
Whisk the sugar, cornstarch and salt together in a heavy saucepan. Stir in the lemon juice and Egg Beaters. Bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat and simmer for 1 minute, stirring constantly. Do not try to hurry it by raising the heat; it burns easily. Remove from heat and scrape into a bowl. This prevents it browning on the bottom of the hot pan. Stir in the butter (cut in small pieces so it'll melt faster) and zest. Leave in the bowl or put in a decorative jar. Cover with a lid or plastic wrap and refrigerate.

Makes 3 1/4 cups. Keeps well in the refrigerator for several weeks.

NOTE: This is quite tart, so you may want to increase the sugar or decrease the lemon juice for your own taste. Delicious on toast, toasted English Muffins or crackers.

VARIATION: Could put 1-2 tablespoons in cooked mini pastry tart shells, layer with blueberries and top with whipped topping.

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Glossary Terms
lemon curd Glossary Term
A mixture made with sugar, water, egg yolks, butter, cream from milk, lemon flavored concentrate, natural lemon flavors, and pectin that is thickened by slowly cooking the ingredients in a double boiler.
lemon bread Glossary Term
A popular quick bread in Britain and the United States that is usually flavored with lemon zest or lemon extract to provide a distinct lemon flavor.
A golden colored oil with a citrus aroma that is produced from the skin of the lemon. As edible oil, it is commonly used as a dressing for salad oils or as a food ingredient.
meyer lemon Glossary Term
A type of lemon that does not have the exceptionally tart flavor of standard lemons. Meyer lemons are typically considered to be sweeter in both flavor and aroma, providing a taste mildly similar to a tangerine.
cheese curd Glossary Term
The solids that are formed when milk is separated into solids and liquid. The curds are removed and drained and then are used for cheese making.
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