Low Fat Lemon Curd – 3 ways

Posted in Recipes, Thermomix recipes by

lemon curdLow Fat Lemon Curd 

I have been making this for years. It is simple and contains no butter, making it a low fat alternative. It is beautiful in puddings, on toast or on top of greek yoghurt or straight out of the jar!  So easy to make on the stove top, microwave or the easiest of them all,  the Thermomix.

Ingredients

• Juice of 2 large lemons, strained
• 1/2 cup castor sugar (120 grams)
• 2 large eggs
• 4 tablespoons lemon zest (peel of 1 lemon for Thermomix version)

Preparation – Thermomix

  • Place lemon peel and sugar in bowl 30 seconds/ speed 9. Stop to scrape down the bowl a few times.
  • Add other ingredients into bowl.
  • Insert butterfly and cook  8 minutes/80º/speed 3.
  • Transfer to a container and cover (to prevent a skin from forming), then refrigerate.
  • Makes 1 cup of low fat lemon curd.

Preparation – stove top

  • Place strained lemon juice and sugar in a small saucepan. Heat on low and stir until sugar has dissolved.
  • Lightly beat egg in a medium bowl.
  • Remove lemon syrup from heat and pour slowly into beaten egg while stirring the mixture with a whisk. Continue to whisk by hand for one minute.
  • Return mixture to saucepan; add lemon zest, and heat on low until it thickens — about two minutes.
  • Remove from heat. Transfer to a container and cover (to prevent a skin from forming), then refrigerate.
  • Makes 1 cup of low fat lemon curd.

Preparation – microwave

  • Place strained lemon juice and sugar in a microwave proof jug. Heat on full power for 1 minute stirring to make sure the sugar is dissolved.
  • Lightly beat eggs in a medium bowl.
  • Remove lemon syrup from the microwave and pour slowly into beaten egg while stirring the mixture with a whisk. Continue to whisk by hand for one minute.
  • Return mixture to the jug; add lemon zest, and cook for 1 minute on full power, stir, cook for another minute and stir. The curd should have thickened slightly.
  • Remove from heat. Transfer to a container and cover (to prevent a skin from forming), then refrigerate.
  • Makes 1 cup of low fat lemon curd.

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