Lighter Lemon Curd

Lemon curd is typically laden with multiple eggs and loads of butter, making it something to be enjoyed in conservative quantities.  However, this lemon curd, courtesy of famous pastry chef Alice Medrich, is significantly lighter and more lemony due to the decreased fat.  The lack of butter doesn't affect the texture in my curd and also makes this a very budget friendly recipe.  

This lemon curd comes together in a flash and is excellent as a spread on toast (especially brioche!) or stirred into plain yogurt.  It also makes a great homemade gift when presented in a jar tied with a lovely ribbon.

Nutrition Highlight: Lemons

Scurvy used to be a significant problem for sailors during their long voyages at sea because their diets consisted of preserved meats and hardtack with no fresh produce.  Vitamin C is found in fresh produce, especially citrus, and can help prevent scurvy because of its key role in collagen formation. Thanks to the experiments conducted by physician James Lind in 1747, it was proven that by just adding vitamin C rich lemons, limes, and oranges to the diets of sailors, scurvy could be treated.

Vitamin C Content

1fl. oz of lemon juice (~2 T) = 23% of daily vitamin C needs

Antioxidant Attack

Vitamin C is a powerful antioxidant that helps fight free radicals. Free radicals are lone electrons that can harm cells and therefore play a role in the development of cancer.  Antioxidants, such as vitamin C, neutralize free radicals by donating the extra electron each radical needs to become stable.

Increasing Iron Absorption

Iron is an important component in the production of red blood cells. It is also part of hemoglobin, a substance in red blood cells that helps transport oxygen throughout the body. For people who eat little or no meat, it's important to have vitamin C with the meal because of its metabolic abilities to increase iron absorption. 

So, consider squeezing lemon juice on the vegetables accompanying your next vegetarian meal.

Cooking Tip

If you have a tea strainer and mini-whisk on hand, these pieces of equipment are perfect for making lemon curd.

Lighter Lemon Curd
Printable Recipe

Enjoy with scones and tea, stirred into yogurt with blueberries, or spread on toast with strawberries.  I recommend using Meyer lemons, since they are naturally sweeter.

Grated zest of 1/2 lemon (1/2 tsp)

1/3 c lemon juice

1/3 c sugar

1 egg

1/4 tsp vanilla extract (more than this will discolor the curd)

This process goes very quickly, so have all ingredients measured and ready to go before cooking.

1.Combine the lemon zest, juice, and sugar in a small saucepan and bring to a simmer.  In a small bowl, beat the egg until light.

2. Temper: beat some of the hot lemon mixture into the egg.  Scrape the egg mixture back into the saucepan while whisking. Stir constantly, reaching all over the bottom and sides of the pan, for ~2 minutes until mixture barely starts to bubble. You'll feel it get thicker and turn pale yellow. 

Test by dipping a spoon into the mixture and then drag your finger across. It should leave a solid line behind. Stir in the vanilla. Cool.

Adapted from Chocolate and the Art of Low-Fat Desserts by Alice Medrich