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    Lighter Lemon Curd


    Source of Recipe


    adapted from Chocolate and the Art of Low Fat Desserts
    Lighter Lemon Curd

    (adapted from Chocolate and the Art of Low Fat Desserts)

    1/3 cup fresh lemon juice
    1-2 tsp lemon zest
    5 tbsp sugar
    1 egg, room temperature
    1/2 tsp vanilla extract

    In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Add zest.
    Lightly beat egg in a small/medium bowl. Whisking constantly, slowly pour lemon/sugar syrup into the egg. Beat for 2 minutes (only 1 if you're using a mixer), then transfer back into the saucepan.
    Heat over low heat, stirring constantly, until it just starts to bubble at the edges. Remove from heat and stir in vanilla.
    Transfer to a small container and store in the fridge.

    Makes 2/3 cup.
 

 

 

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