Low Fat Lemon Curd – 3 ways

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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When life gives you lemons ……

Two bags full to be exact… What to do? With lemons, the possibilities are endless. I had a happy day in the kitchen making the most of this versatile fruit. At the end of the day I had low fat lemon curd, lemon cordial, lemon sugar cookies and enough squeezed frozen lemon juice to last me a while. Cooking tip – I freeze my lemon juice in mini muffin pans and when frozen I run a knife around the edge and pop the lemon ice out. Bag them for future use.

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Low 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. I have updated this recipe to include a microwave version.

Ingredients

• Juice of 2 large lemons, strained
• 1/2 cup castor sugar
• 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.

Lemon Sugar Cookies

Ingredients

  • 2 3/4 cups plain flour
  • 1 teaspoon bi carb soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Zest of 2 large lemons
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1/2 cup granulated sugar for rolling cookies

Preparation

  • Preheat oven to 180 degrees C. Line baking sheets with baking paper. Set aside.
  • In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside.
  • Beat the butter and sugar until smooth and creamy.
  • Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.
  • Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets,  about 4 cms apart.
  • Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for five minutes before transferring to a cooling rack.

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Lemon Cordial

Ingredients

  • 2 cups boiling water
  • 2 cups castor sugar
  • 2 cups lemon juice
  • 4 teaspoons citric acid


Preparation

  • Stir the sugar into the boiling water until it is dissolved.
  • Add the citric acid.
  • Allow to cool.
  • Juice the lemons and add the lemon juice to the sugar syrup.

Will keep in the fridge for  up to 6 weeks.

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