Butterless lemon curd

This light version of lemon curd is just as good as its buttery one minest the calories.

I have a few recipes calling for lemon curd but sometimes, it’s either made with butter (the traditional, as in here or here) or white white chocolate (here). They’re all good, but having good recipes with less calories is also a good thing isn’t..

 

 

I have added some lime zest and chopped basil. For a stronger note add basil essence or oil because the leaves are mostly decoratives and do not bring that basic taste to the curd. So please do not buy lemon curd because it’s done in less than 20 min with a proper lemony tangy outcome, just like a lemon curd should be.



Ingredients
Makes 1 bonne maman jar
Prep: 5 min- cooking: 15 min.

  • 2 eggs
  • 160 ml lemon juice (strained)
  • Lemon zest (of 2 or 3 non waxed lemons, plus limes if you have)
  • 100g of powdered sugar (or 30 g fructose)
  • 2 tbsp of corn starch (30g)
  • Lemon oil can be added if you have dull lemons

 

Preparation

In a medium saucepan, mix the corn starch, sugar and zest together.

Add in the eggs one by one and whisk. Add the lemon juice.

Place the pan over medium-low heat and keep stirring until the lemon curd becomes as thick as a custard. The more you cook it the more it thickens. Make it to your liking.

Leave the lemon curd to cool in a sterilised jar. Chill for up to 10 days.

So go and make these today

 

Version Française de la recette
 
 
Ingrédients
Pour un pot style Bonne Maman
Prep: 5 min – cuisson: 10-15 min
 
  • 2 œufs
  • 160 ml jus de citron (filtré)
  • Zeste de citron bio (de 2 or 3, plus le citron vert si vous en avez)
  • 100g de sucre en poudre (ou 30 g de fructose)
  • 2 cas de maïzena (farine de maïs, 30g)
  • Huile ou essence de citron si vos agrumes n’ont pas trop la force d’un bon fruit. 


Préparation

Mélangez le sucre, le zeste et la maïzena (farine de maïs). Incorporez les œufs un à un tout en mélangeant au fouet. Ajoutez le jus de citron et mélangez.

Sur feu très doux et sans cesser de remuer, faites prendre le lemon curd. Retirez du feu dees que vous sentez que la spatule devient lourde et que vous avez devant vous la consistance d’une crème pâtissière épaisse. 

Transférez le lemon curd dans un bocal stérilisé et laissez refroidir. 

Placez la crème au frais jusqu’à 10 jours.