Lemon Curd
Rich, sophisticated, yet simple, lemon curd can go just about anywhere in style: as a filling in pies, tarts (this recipe makes enough for one 9" tart), tartlets, and jelly rolls; between layers of a cake; slathered on scones or warm muffins; or a big spoonful right out of the jar (yum).
  • 1 teaspoon unflavored gelatin
  • 1/4 cup cold water
  • 1 1/2 teaspoons grated lemon zest
  • 2/3 cup fresh lemon juice
  • 1 cup sugar
  • 1/3 cup extra-light olive oil
  • 2 large eggs
  • 2 tablespoons reduced-fat sour cream

1. In a small bowl, sprinkle gelatin over cold water. Let stand 5 minutes to soften.

2. In a medium-size heavy-bottomed saucepan, whisk together lemon zest, lemon juice, sugar, oil, and eggs until well combined. Cook over low heat, whisking constantly, for 3 minutes or until mixture is hot. Whisk in softened gelatin and cook, whisking constantly for 3 minutes or until mixture is consistency of thick honey.

3. Remove from heat, transfer to medium bowl, and cool to room temperature. Fold in sour cream. Serve warm or chilled.

Nutritional Information
Per 1/4 cup serving: 205 calories, 11g total fat, 1.8g saturated fat, 7g monounsaturated fat, 0.9g polyunsaturated fat, 0.1g dietary fiber, 2g protein, 27g carbohydrate, 54mg cholesterol, 19mg sodium.

Date Published: 09/19/2005 > Printer-friendly Version
Makes 2 cups

Prep Time