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Recipe: Lemon Spread 27 September 2010

Filed under: Uncategorized — fionagold @ 19:52
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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.


2 Responses to “Recipe: Lemon Spread”

  1. […] I used the lemon curd spread I just posted a recipe for here. On a wholemeal crumpet with natural yogurt, blueberries and toasted almonds, plus a glass of […]

  2. Tes Says:

    Wow this sounds really yummy! I definite wanna try your lemon spread! It looks so delicious!

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