It is early winter where we live and that means we have citrus fruit in abundance. The fruit on the Meyer lemon were ripe and we picked them all as this particular variety does not seem to hold well on the tree.
We gave away heaps as well as freezing some juice and using it generously in drinks and recipes. GMan asked if I would make some lemon curd, also known as lemon butter.
Apart from wanting to use up some of the lemons, I was keen to find a reasonably ‘healthy’ version of this sweet treat. So, I turned to the ever-useful Google.
This is an indication of the usual lemon butter offerings.
3/4 cup sugar
1/2 cup lemon juice
2 teaspoons lemon zest
After a bit more research I found a recipe which seemed to align with my goals.
- 2 eggs
- 1/2 cup sugar
- Juice of 2 large lemons
- 4 tablespoons lemon zest
I was keen to try it but moderately sceptical as the proportions are vastly different.
The full recipe is here. My slightly amended version is below.
First I collected the utensils I needed. You can read more about my kitchen utensils here.
Low Fat Lemon Curd
2 large lemons, juiced
Lemon zest from 2 large lemons
1/2 cup caster sugar
Grate the zest from the lemons and set aside.
Juice the lemons.
Place the strained juice and sugar in a small saucepan. Heat on low and stir until sugar has dissolved.
Lightly beat the eggs in a medium bowl.
Remove lemon syrup from heat and pour slowly into beaten eggs 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.