Donna’s Lemon Curd

This is surprisingly easy but it tastes so special. Create a Blueberry Tart by preparing a crust and spoon Lemon Curd over the baked crust. Sprinkle with fresh blueberries. You can also skip the crust and serve lemon curd in a bowl or goblet and top with blueberries. Enjoy a wonderful combination of summer flavors.

Note that an egg substitute can be used to decrease fat, cholesterol, and calories.

1 cup egg substitute (e.g. Egg Beaters)* 1 egg yolk 1 cup sugar** 1/2 cup fresh or bottled lemon juice 4 tablespoons butter, melted 2 tablespoons lemon zest

In a food processor or blender, combine egg substitute, sugar, and lemon juice. Process until smooth***. While processor is running, add melted butter.

Pour mixture into a small heavy saucepan. Cook over medium heat stirring constantly with a wire whip. Cook until mixture thickens and just comes to a boil. Remove from heat immediately. Add lemon zest. Spoon lemon curd into a bowl, cover and refrigerate until ready to serve. Mixture will thicken as it cools.

*Note: In place of the 1 cup of Egg Beaters, use 2 eggs and 2 egg yolks.

**Note: To reduce calories and carbohydrates, substitute part of the sugar with Splenda. Use ½ cup of sugar and ½ cup Splenda. Cook the lemon curd with ½ cup sugar and add Splenda to taste after you take the curd off the stove.

***Hint ? place a plate under the food processor because the mixture is thin and it tends to splash over the top of the processor bowl. Any liquid that runs over the top can then be poured into the saucepan instead of having to be cleaned up off the counter.

Serves 8

Nutritional Information per serving with egg substitute:

Calories: 170 Fat, gm.: 6 Protein, gm.: 3 Carbs, gm.: 27 Cholesterol, mg.: 40 Fiber, gm.: 0.2

Nutritional Information per serving with eggs and egg yolks:

Calories: 185 Fat, gm.: 8 Protein, gm.: 2 Carbs, gm.: 26 Cholesterol, mg.: 140 Fiber, gm.: 0.2

Nutritional Information per serving with egg substitute and Splenda:

Calories: 120 Fat, gm.: 6 Protein, gm.: 3 Carbs, gm.: 16 Cholesterol, mg.: 40 Fiber, gm.: 0.2