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May 21, 2011

Lemon curd is worth making just to have a pot of sunshine in the fridge for these cold mornings. This is a low fat version made with vegetable oil spread instead of butter.  Use butter if you must but the spread tastes exactly the same.

2 eggs and another 2 egg yolks

3/4 cup sugar

1/3 cup Low Fat Spread (I used Nutlex Light)

Zest and juice of 2 lemons


1. Remove the pips from the juice with a spoon. Whisk the eggs and sugar in a small pot.

2. Place the eggs and sugar with the low fat spread and lemon juice and zest on a moderate hot plate.  Whisk straight away and keep whisking until the mixture turns thick and bubbles.

3.  Pour into a clean glass jar and keep in the refrigerator.  It will keep for about 3 days in the fridge but I can guarantee that it will not last that long.

Makes 1 jar of curd.

This is how my Granny used to do it, leaving the grated rind in the lemon curd.  Also adapted from the recipe at the sterling Taste website.

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