Lemon curd is a creamy, sweet-tart spread served with scones and tea in England. The lightened-up version in this easy-to-make pie filling also doubles as a dessert sauce for cake and gingerbread. Or try it on pancakes for a tangy morning treat.
- 1 cup sugar
- 3 Tbs. cornstarch
- 3 large eggs
- 1 5-oz. can fat-free evaporated milk
- 1 cup lemon juice
- 1 Tbs. lemon zest
- 3 Tbs. unsalted butter, cut into small pieces
- 1 9-inch prepared graham cracker crust
Combine sugar and cornstarch in bowl. Set aside. Whisk together eggs and evaporated milk in another bowl. Add lemon juice, lemon zest and sugar-cornstarch mixture to eggs; whisk to combine. Transfer to saucepan.
Bring mixture to a boil over medium heat, whisking constantly. Continue to cook 3 minutes, whisking constantly, or until mixture has thickened and whisk strokes leave defined lines in mixture. Remove from heat, and whisk in butter until melted. Press lemon curd through sieve into bowl to eliminate any lumps.
Pour curd into graham cracker crust. Cool on wire rack, and chill well before serving. Decorate with fresh or candied lemon slices, if desired.
- Calories: 294
- Carbohydrate Content: 45 g
- Cholesterol Content: 93 mg
- Fat Content: 11 g
- Fiber Content: 1 g
- Protein Content: 5 g
- Saturated Fat Content: 4 g
- Sodium Content: 175 mg
- Sugar Content: 29 g