Light Double Lemon Curd
the lovely combination of a thick and custardy, silky smooth and a bright, zesty flavor.
make me and other citrus lover's very happy that is the upside of curd.
The downside of it is the rich consistency of lemon and other curd's come from the fat,that why
i needed a recipe for a lighter and healther curd i find it on bakingbites.com it a low fat lemon curd
by Alice Medrich from her book Chocolate and the Art of Low Fat Desserts at first i did not believe
it so as i try anything once befor i say i don't like something i try it and i been addicted ever since it
has a better and more lemonly favoriter did anyother curd i have ever had it's easy to make as long as you have fresh lemons around and can be easy doubled i doubled mine so here it is.
light Doubled Lemon Curd
4 tsp lemon zest has to be fresh
2 large egg's room temperature
1 tsp vanilla extract
10 TBSP sugar 4 1/8 oz
2/3 cup cup strained, fresh lemon juice
I haved 2 cup's of lemon juice so i did this 3 time's and get 4 jar's of lemonly curd goodness
In a sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.
In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.
Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.
Transfer to a small airtight container and store in the fridge.