Low Fat Lemon Curd

Traditionally, lemon curd is a lusciously thick and rich spread. Since it's full of eggs and butter, that should be no surprise. With fewer eggs and no butter, here's a quick and easy lighter lemon curd recipe that is sure to delight. The lemon curd makes a great filling for mini phyllo tart shells, topping for desserts or bowls of fresh fruit, and a deliciously sweet yet tart spread for whole-grain toast.

This simple lemon curd recipe comes together in a matter of minutes. You'll use superfine (or caster) sugar and freshly squeezed lemon juice to make a lemon syrup. If you just have regular granulated white sugar, use your food processor to break the crystals down into finer particles that dissolve more easily. With the syrup made, you'll then combine it with a couple of lightly beaten eggs (do this very slowly so the hot syrup doesn't scramble the eggs) and add the lemon zest, then thicken the curd on the stovetop.

Lemon curd is very popular in California, where the locally grown Meyer lemons are often used to make it. This lemon variety is sweeter and requires less sugar, but you can make the lemon curd with any lemon. If you can't find Meyer lemons, try a batch with the average grocery store lemons, and if you think it needs to be sweeter, add a bit more sugar the next time.

This recipe makes 1 cup of low-fat lemon curd. It stores well in the refrigerator, keeping for up to a month in an airtight container. You can also freeze it in freezer-safe bags or containers for up to a year; let it thaw in the fridge before using.