Let me start off by saying that normally I do NOT like citrus-flavored baked goods. I used to get terrible migraines and horrible car sickness as a kid and I was always taking orange-flavored dramamine pills (which never worked). I’d get physically sick eventually, and because of the dramamine, fake citrus flavored were ruined. No lemon bars, no fruit pizzas, not even plain cheesecake with a “hint” of lemon juice. No orange pop, no lemon tarts…. the only time I could enjoy citrusy sweets was when they were SOUR.
I CAN eat a lemon raw. I DO love lemonheads! I can’t get enough of edy’s all-natural lime fruit bar popsicles. That sh*t is ahhhhhhmaaaazing. So when I wanted to make an egg white frittata a couple weekends ago, I remembered reading a recipe in my Cooking Light magazine for Lemon Curd and Mixed Berry Parfaits and I decided I needed to put those egg yolks to good use, even if I wouldn’t like it (I knew the rest of the people at work would appreciate it!).
Well, the lemon curd didn’t make it to the office. It didn’t make it 24 hours. Why? Because I ate it… one delicious spoonful at a time. Oh, the treachery!! A lifetime of saying “NO!” to lemony baked goods and here I was, standing in front of the fridge for the 5th time, dipping Trader Joe’s Coconut Thins into the curd a few times before going back to eating it plain with my spoon. I felt like a traitor to myself. But I couldn’t deny how delicious this curd was.
It was sour, but perfectly sweet. It had no “fake” lemon flavor because I used real lemons and oranges. I used light buttery spread to cut down the points by just a little. It was just…. perfect. I ate all 32 of those WWPP from that little tub of curd in 24 hours and realized that I have a new weakness: Lemon curd. Curd in general.
I CURSE THE CURD!
But I am most definitely sharing the recipe with you. Because I love you all and you deserve to taste such deliciousness. But I’m warning you…. make it to SHARE it or you will eat it all yourself. Or try one of the other curds that I linked to because they all look outstanding.
Lemon Curd (from Cooking Light)
Servings: 8 (about 1/4 cup each)
PointsPlus Per Serving: 4
- 6 egg yolks, 9 PP
- 2/3 cup sugar, 14 PP
- 1/2 cup fresh lemon juice, 1 PP
- 1/4 cup fresh orange juice, 1 PP
- 1/8 tsp sea salt
- 3 tbsp Smart Balance Light Buttery Spread, 4 PP (Cooking Light used regular light butter)
1. Heat the egg yolks, sugar, juices and sea salt in a small sauce pan over medium heat for 6 minutes (it will become slightly thickened). Add in the butter and stir until completely melted and blended in.
2. Pour into a bowl and cover with plastic wrap. Put it into the fridge until cooled throughout and set. Take out a spoon and fall in love.