![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/04\/lemoncurd3p.png\" "\\"lemoncurd3p\\"")
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When Charles (Five Euro Food<\/a>) and then A_Boleyn<\/a>\u00a0posted Lemon Curd recipes I thought it was high time I presented a lighter version, which might please all those, who, like me, prefer sharper and more intense lemon desserts.\u00a0I must have heard of lemon curd for the first time a long time ago, but given the amazing rapidity with which I was able to empty a butter- and sugar-loaded jar, this delightful spread was one of the rarely enjoyed sweet treats.\u00a0When I finally tested its low-fat version I quickly forgot this was a lightened lemon curd and have never come back to the traditional version. In fact,\u00a0the drastic reduction of fat has resulted in a more intense, sharper and, I would even say, more elegant flavour. (It was a bit like discovering Alain Ducasse’s half-cream, half-milk Cr\u00e8me Br\u00fbl\u00e9e<\/a>, which has put me off the 100% fatty cream, traditional version forever).<\/p>\n After several batches I slightly modified the original recipe (adapted from\u00a0this fantastic Polish baker’s blog<\/a>). I added a small amount of butter instead of the advised oil (I missed a touch of buttery flavour) and found a foolproof and easy method of getting rid of lumps (see below). I have also made this lemon ultralight, partially substituting the sugar with a special cooking sweetener (I wouldn’t advise however substituting all the sugar with a sweetener: the texture is not the same and it simply tastes worse).<\/p>\n Lemon curd is fantastic on any type of sweet biscuit, on toasted bread, on a slice of yeast cake, challah, but it’s also an excellent tart, pie, cake or cookie\/biscuit filling (see for example\u00a0Thumbprint Almond Cookies<\/a>). It is of course irresistible on its own, eaten directly from the jar.<\/p>\n TIP: \u00a0Start with 12 tablespoons sugar and add more, if needed, after the curd has thickened.<\/p>\n Preparation: 15 \u2013 20 minutes<\/em><\/p>\n Ingredients (yield: one 300-350 ml jar):<\/em><\/p>\n juice from 3 lemons<\/em><\/p>\n zest from 1 lemon<\/em><\/p>\n 12 – 15 tablespoons castor sugar (or 10 tablespoons sugar + 5 tablespoons cooking sweetener which is usually sweeter than sugar)<\/em><\/p>\n 2 eggs<\/em><\/p>\n 1 flat tablespoon cornstarch (or potato starch, but cornstarch gives a lighter result)<\/em><\/p>\n 1 heaped tablespoon butter\u00a0<\/em><\/p>\n Mix everything in a blender, apart from the butter.<\/p>\n Pour into a small pan, add the butter and warm at low heat, constantly stirring, until it thickens.<\/p>\n Taste and add more sugar if needed. Stir well until the sugar\/the sweetener dissolves.<\/p>\n Put into a jar, close the lid and let it cool down.<\/p>\n Keep in the fridge for up to two weeks.<\/p>\n