When life gives you lemons...

...make curd; is what I say.

There are few things that I feel epitomize summer like a bright, tangy lemon curd. Perhaps it is the sunny yellow that makes me think summer and feel so happy. Or the cool tang it possess when it hits your lips, be it on a scone or the center of a luscious cupcake, like a glass of lemonade from some kids on your nearby corner. And while this lemon curd might take more time than it takes to fish a quarter out of your pocket, it is far less sugary and very much worth the extra time.

I find that lemon curd, especially this one, tastes so good that it is very difficult to stop at only a few bites. Unfortunately, the richness of lemon curd, or any curd for that matter, primarily comes from fat, most often butter, and although the zest of the lemon makes the curd taste lighter, most versions are far from healthy fare. Is it not always our luck that the most tasty things are the ones we should not be overindulging in? Luckily, this recipe calls only for eggs, so not only do you get the same sweet and tart flavor of the common lemon curds, this one is lower in fat. Which we all can consider a bonus during these bikini months.

I found this recipe while perusing Nicole Weston's blog Baking Bites, which I absolutely love by the way, I saw that she had a go-to recipe for lemon curd that she had acquired from Chocolate and the Art of Low Fat Desserts by Alice Medrich. If you have one or two lemons on hand, this is the perfect brunch accompaniment or light dessert topping.

LOW-FAT LEMON CURD

(Recipe from Chocolate and the Art of Low Fat Desserts. Makes about 2/3 cup)

• 1/3 cup strained, fresh lemon juice
  
• 2 tsp fresh lemon zest ( I like mine very tangy, so I include the zest from the entire amount of lemons used)
  
• 5 tbsp sugar
• 1 large egg, room temperature
• 1/2 tsp vanilla extract

1. In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.

2. In a medium bowl, lightly beat egg.

3. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.

4. Cook over low heat, stirring constantly, until the curd just comes to a boil.
   

5. Remove from heat and stir in vanilla.

6. Transfer to a small airtight container and store in the fridge.

   Makes about 2/3 cup. Recipe can be doubled.