RECIPE : Lemon Curd

I have a new-found passion for lemon curd at the moment. It's a flavour that enhances yoghurt, quark or just makes a fabulous topping for crumpets, crisp breads and toast. The only problem with the shop-bought stuff is that it's full of sugar and butter so pretty high in propoints/calories.

Well guess what?
I've been up to my Slice-of-Slim magic again and created a version that is fat-free and sugar-free. It works out to about half the propoints/calories of regular lemon curd AND fits into a Filling & Healthy and Simple Start day! It's also extremely easy to make.
What more could you ask for? 


The reason mine is such a stunning bright yellow is because a good friend turned up this week with fresh eggs laid by his chickens -so this batch is extra special.


My lemon curd recipe makes 70g/14 teaspoons.
The WHOLE jar works out to 4pp/approx.170kcal.
(It's a very small jar! )

1 teaspoon/5g is 0pp/12kcal
You can have up to 5 teaspoons/25g for 1pp/60kcal
Up to 9 teaspoons/45g for 2pp/108kcal
Up to 12 teaspoons/60g for 3pp/144kcal



2 medium egg yolks
(save the whites for an egg white frittata/omelette or meringues)
juice of 1/2 a lemon
1 tablespoon artificial sweetener
3 tablespoons cold water


Simply place all the ingredients into a bowl.

Place the bowl on top of a pan of simmering water on the hob. Whisk gently with a hand whisk, constantly until it thickens. This takes 5-10 minutes. It's really important to cook it by this slow method as you don't want to end up with scrambled eggs!

You will end up with a beautifully smooth, glossy mixture with a consistency similar to mayonnaise. Have a taste. You may wish to add a little more lemon juice or sweetener according to your personal taste.

At this stage you can sieve the lemon curd-this really enhances the texture.

Decant it carefully into a suitable container.
Allow to cool, then chill in the fridge.

Keep it covered in the fridge. Depending on the freshness of your eggs, this should keep for 3-4 days but I bet you eat it all up sooner!


Lemon Curdyliscious.



Add to quark or natural yoghurt for a delicious topping for fresh fruit.

Mix some lemon zest to the above mixture and stir into my frozen banana 'ice-cream' base.
(click HERE for recipe)

Use instead of shop-bought lemon curd in my Peanut Butter Crumpet Surprise.
(Click HERE for recipe)
This reduces the propoints by 1.

Try making lime, tangerine or grapefruit flavours too!



Unknown 7 April 2014 at 17:28

Just made this Janey, it's delicious & even more so because I picked the lemons from my own tree as I am on holiday.

Janey 7 April 2014 at 19:32

Oh fantastic Dawn! Enjoy! Xxx

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