Lemon Curd

Sauces and Condiments.
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-inch 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! 

Lemon Curd


Quantity Ingredients
1 tsp unflavored gelatin
1/4 cup cold water
1-1/2 tsp grated lemon zest
2/3 cup fresh lemon juice
1 cup granulated sugar
1/3 cup extra-light olive oil
2 large eggs
2 tbsp 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. 3. Whisk in softened gelatin and cook, whisking constantly for 3 minutes or until mixture is consistency of thick honey. 4. Remove from heat, transfer to medium bowl, and cool to room temperature. Fold in sour cream. Serve warm or chilled. Nutrition Information Per 1/4 cup serving: 205 cals, 11g total fat, 1.8g sat fat, 0.1g dietary fibre, 54mg cholesterol, 19mg sodium.

Source: WholeHealth MD website at http://www.wholehealthmd.com