Simple Light Lemon Custard
"Great as a dessert topping. Ready in less than 10 minutes. Sinfully rich yet low-calorie compared to most lemon custard/curd."
photo by Boomette
- Ready In:
- 11mins
- Ingredients:
- 5
- Yields:
-
1 cup
- Serves:
- 10
ingredients
- 2 eggs, beaten
- 1 tablespoon lemon rind, grated
- 1⁄4 cup granulated sugar
- 2⁄3 cup fresh lemon juice (about 3 lemons)
- 1 tablespoon light margarine
directions
- Combine eggs, lemon rind and sugar in a saucepan on medium heat.
- Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
- Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
- Set aside, let cool before serving.
- Mixture will thicken even more when cold.
- Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!
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Reviews
-
It's a not a real good recipe, because in order to make the lemon filling you have to separate the yolks from the whites. If you do not, you are going to have either a lumby version of custard or it will be too thick! -
Despite following the instructions to the letter, it came out like scrambled eggs. I had to run it through a sieve to get anything that resembled custard. The small amount of custard I managed to save tasted pretty good, but there was only enough for one serving. I shan't bother to make this again.
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Wonderful lemon taste. It's a bit tart. So next time I may add more sugar. I will probably try it with splenda. It's so easy to do. Thanks Just Happy! Made for PAC Fall 2011
RECIPE SUBMITTED BY
I LOVE cooking, recipes, foodie blogs, sites, shows etc. - just food in general! I also take cooking classes and aspire to be a great chef (not professionally though) one day.
