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Lemon Curd

The HK staff tricks this forbidden dish into being not so forbidden

With a flavor and texture resembling a thick, velvety lemon pie filling, lemon curd is delightful when spooned into tarts or spread between cake layers. It's also scrumptious simply spread on hot toast. The old-fashioned lemon curd recipe that Deann Strode sent us was handed down from her English grandmother. It calls for 6 eggs and 3/4 cup of butter. We've skinnied that down to just 2 eggs and 1/3 cup olive oil (be sure not to use extra-virgin oil, which is too olive-flavored), dropping 10 grams of Fat and about 150 mg of cholesterol in the process. The secret ingredient is unflavored gelatin, which thickens the lemon curd as it cools.

PER 1/4 CUP
BEFORE
AFTER
Calories
299
205
Dietary fiber (g)
0.1
0.1
Total fat (g)
21
11
Saturated fat (g)
12
1.8
Cholesterol (mg)
206
54
Sodium (mg)
8
19

Author: the Healing Kitchen staff
Date Published: 1/15/2000
Date Reviewed: 12/8/2005


Recipes
Lemon Curd

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