Lemon curd is one of my favourite excesses. On muffins, scones, cake, or even my morning granola, it is a marvellous burst of flavour that sparkles.
Joy of Cooking (the 1997 edition), has two lemon curd recipes, one of which is reduced-fat lemon curd. I ignored the reduced-fat recipe for years, but one day I didn’t have enough eggs to make the regular recipe, so I tried the reduced-fat one.
Much to my surprise, the entire family preferred the low-fat recipe. I don’t pretend it’s any better for us. Indeed, it’s almost certainly less healthy, as it has twice the sugar (to compensate for the reduced fat). But less butter and more lemon juice make it even tangier than the full-fat recipe.
So for perhaps the first time in my life, I prefer a low-fat version of something! Now I’m working on the recipe, notching back the sugar (because the low-fat version really does taste a bit too sweet), to get the perfect balance of sweet/fat/sour.
Of course, that means I’ve got to make lemon curd regularly…just for scientific purposes, of course. 😉