Lemon Curd “Lite” Non Light

I’m calling this lemon curd “lite” because it does convey less fatty than most traditional recipes, but that doesn’t hateful it’s a “light” recipe. Calling this recipe “lite” is variety of similar calling thin-crust pizza, “low-carb.” It’s all relative. 

Speaking of relative, every bit I advert inwards the video, this would brand a swell vacation gift, too then fifty-fifty if you’re non a large fan of lemon, pay attending nonetheless. 

Above too beyond the nominally fewer calories, I actually similar the appearance too texture of this agency lemon curd amend anyway. Recipes that comprise all yolks instead of whole eggs, too upward to twice every bit much butter, are exactly likewise rich too heavy for my taste.

Since this is typically served every bit a sauce for things similar gingerbread too scones, or every bit a filling for cakes, I don’t come across the advantages of an overly heavy concoction. The 1 exception for me would endure pies too tarts, where you lot in all likelihood produce desire the to a greater extent than hardcore variations.

I know a lot of you lot become nervous when whisking eggs over oestrus is involved, but every bit you’ll see, this is actually uncomplicated to do. Besides, if tragedy does strike, too you lot become a few pieces of overcooked eggs inwards the mixture, merely set it through a strainer earlier adding the zest too butter. No 1 volition e'er know! With the holidays correct roughly the corner, I promise you lot hand this easy, old-fashioned lemon curd I try. Enjoy!

Ingredients for almost 1 1/2 cups Lemon Curd:

3 whole large eggs

3/4 loving cup white sugar

2/3 loving cup freshly squeezed lemon juice

1 1/2 tbsp freshly grated lemon zest

5 tbsp unsalted butter, room temp, cutting inwards iii or four pieces

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