Lemon Curd (healthy version) Recipe

  • 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.)
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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