Lemon curd, one of the best ever things to put on toast, has its down side. Namely, that it gets much of its decadence from butter and egg yolks. However, if you’re willing to sacrifice a bit of richness, you can do all right for yourself.
This recipe, taken from Chocolate and the Art of Low Fat Desserts, requires no butter and only one egg. It’s still lemon custard, but much more with the lemon and less with the custard.
I strained the zest from the syrup before adding it to the egg — I figured I’d lose less that way. I also don’t have a proper sieve, so I made a somewhat ghetto version with some cheesecloth and a rubber band.
Worked just fine.
The entire process takes very little time and is very low-dish and -labor intensive. And you get pretty good results.