I thought I’d come back with a little recipe to share.
I made some lemon meringue cupcakes last week, and wanted to make a healthier option. But lemon curd – made of eggs, butter and sugar- is pretty much a nightmare in terms of calories. Sure, its a very intense flavour, so you can use less, but a tablespoon is about 77 calories. For a condiment that I LURRRVE. Boo.
But never fear, Google helped me find a few alternatives, namely this one from eating well, of which I still wasn’t happy with, so I tinkered.
Fi’s Lemon Spread
(can’t call is curd, as it has very little butter or eggs but trust me, you dont miss it all that much!)
- 1 large egg
- 2 large egg whites (I subbed one for Organ No-egg replacer)
- 1/4 cup sugar
- 1/2 cup splenda or other sweetener
- 1 tablespoon freshly grated lemon zest
- 2/3 cup lemon juice, juice
- 1 teaspoon margarine (next time I will omit and see)
- 1 tbsp cornflour, mixed into 2 tbsp cold water
1. Whisk together egg, egg whites/replacer, sugar, lemon zest and juice in a medium nonreactive saucepan.
2. Add margaine and cook over low heat, whisking constantly, until thickened, 5 to 7 minutes. Do not let sauce come to a simmer. (The first time I did it it wouldnt thicken so I did the next step. The second time it did thicken up, but I still added the cornflour with extra water to bulk up the spread)
3. Slowly pour in the cornflour/water mix, and whisk hard to avoid clumps. Bring the temperature up almost to a gentle boil, until the spread thickens. Transfer to a small bowl and let cool.
The originial eating well recipe almost halved the calories, and my switch of sugar meants its about 25 calories a tablespoon – about a third from the orignal. Of course this is using cancer sugar, but I’m sure you could use stevia instead of Splenda, as I onlyaded it at the end to stop it being uber tart.
Be creative with this one – you can stir it into yogurt (with passionfruit – yum) in salad dressings, on crumpets or toast, even on toast with ricotta or cottage cheese. Delicious!
Yes, its a beer glass. Just for storing. Honest… I dont drink it… yet… I might put oats in it when I’m done with the spread for a hot parfait.