Lemon Curd “Lite” Not Light

I’m calling this lemon curd “lite” because it does have less fat than most traditional recipes, but that doesn’t mean it’s a “light” recipe. Calling this recipe “lite” is kind of like calling thin-crust pizza, “low-carb.” It’s all relative. 

Speaking of relative, as I mention in the video, this would make a great holiday gift, so even if you’re not a big fan of lemon, pay attention nonetheless. 

Above and beyond the nominally fewer calories, I really like the appearance and texture of this style lemon curd better anyway. Recipes that contain all yolks instead of whole eggs, and up to twice as much butter, are just too rich and heavy for my taste.

Since this is typically served as a sauce for things like gingerbread and scones, or as a filling for cakes, I don’t see the advantages of an overly heavy concoction. The one exception for me would be pies and tarts, where you probably do want the more hardcore variations.