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Low Fat Lemon Curd Recipe
Ingredients
1 large egg
2 large egg whites
3/4 cup granulated sugar
2/3 cup fresh lemon juice
2 tablespoons butter
1 tablespoon freshly grated lemon zest
Method
In a heavy medium nonreactive saucepan, whisk egg, egg whites, sugar and lemon juice.
Add butter and cook over low heat, whisking constantly, until slightly thickened, 7 to 10 minutes.
Do not let sauce come to a simmer.
Pour sauce through a fine-mesh sieve into a bowl.
Stir in lemon zest.
Cover surface with plastic wrap and refrigerate until chilled, about 2 hours.
The lemon curd will keep, covered, in the refrigerator for up to 2 days.
Makes 1 1/3 cups.
Calories per tablespoon; 1 gram protein; 1 gram fat 0 gram saturated fat; 8 grams carbohydrate; 20 mg sodium; 13 mg cholesterol; 0 grams fiber
