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Lemon Curd Recipe

Lemon curd is a cherished treat renowned for its tangy, sweet, and luscious flavor. Traditionally made with eggs and butter, classic lemon curd is not suitable for a weight watcher diet. This lemon curd recipe offers a plant-based alternative that maintains the bright citrusy tang and creamy texture without using animal products. Utilizing coconut cream and fresh lemon juice, this recipe provides a dairy-free and egg-free option that is both satisfying and weight watcher-friendly.

Ingredients:

  • 1 cup coconut cream (from a chilled can of full-fat coconut milk): This creates a rich and creamy base for the curd.
  • ½ cup fresh lemon juice (about 2-3 lemons): Provides the bright, tangy flavor essential to lemon curd.
  • ½ cup granulated sugar (or a sugar alternative like coconut sugar): Sweetens the curd while balancing the tartness of the lemon juice.
  • 2 tbsp cornstarch (or arrowroot powder): Thickens the curd to a pudding-like consistency.
  • 1 tbsp lemon zest: Enhances the lemon flavor with its aromatic oils.
  • 1/8 tsp turmeric (optional, for color): Adds a natural yellow hue, mimicking traditional lemon curd.
  • 1/2 tsp vanilla extract: Adds a subtle depth of flavor.
  • Pinch of salt: Enhances the overall taste by balancing sweetness and acidity.

Instructions:

  1. Prepare the Coconut Cream:
  • Chill a can of full-fat coconut milk overnight. Open the can and scoop out the solidified coconut cream. Leave the liquid behind and set the cream aside for use.
  1. Make the Lemon Mixture:
  • In a medium saucepan, whisk together the fresh lemon juice, granulated sugar, cornstarch, lemon zest, and turmeric (if using). Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is well combined.
  1. Add the Coconut Cream:
  • Add the coconut cream to the lemon mixture. Continue whisking and cooking until the mixture starts to thicken, approximately 5-7 minutes. Ensure that you keep stirring to prevent lumps and ensure even thickening.
  1. Simmer:
  • Lower the heat and let the mixture simmer gently for 1-2 minutes, stirring continuously. The curd should achieve a pudding-like consistency.
  1. Add Vanilla & Salt:
  • Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Mix well to incorporate the flavors.
  1. Cool & Store:
  • Allow the curd to cool to room temperature. It will thicken further as it cools. Once cooled, transfer the curd to a jar or an airtight container and refrigerate for at least 2 hours before serving.

Serving Ideas:

  • Spread on toast or scones.
  • Use as a filling for weight watcher cakes or tarts.
  • Top your favorite weight watcher yogurt or oatmeal.

Tips for Success:

  • Use Fresh Lemons: For the best flavor, always use freshly squeezed lemon juice rather than bottled juice.
  • Control Thickness: Adjust the amount of cornstarch to achieve your preferred thickness. An additional tablespoon will make the curd thicker, while reducing it by half will result in a thinner curd.
  • Adjust Sweetness: Modify the sugar quantity to suit your taste. Up to 3/4 cup of sugar can be added for a sweeter curd.
  • Strain for Smoothness: For a perfectly smooth curd, strain it through a fine-mesh sieve to remove any bits of zest or undissolved cornstarch.

Nutritional Information (per 2-tbsp serving):

  • Calories: 70 kcal
  • Total Fat: 4g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 5mg
  • Total Carbohydrates: 9g
  • Dietary Fiber: 0g
  • Sugars: 7g
  • Protein: 0g

Weight Watchers Points (per 2-tbsp serving, using updated WW points system):

  • Freestyle/SmartPoints: 4 points
  • PointsPlus: 3 points

Storage and Shelf Life:

  • Refrigeration: Store the weight watcher lemon curd in an airtight container in the refrigerator for up to 7 days. Keeping it chilled will help maintain its thick consistency.
  • Freezing: For longer storage, you can freeze the curd for up to 2 months. Thaw it in the refrigerator overnight before use.

FAQs:

  • Can I make this lemon curd without coconut cream?
    Yes, if you prefer not to use coconut, you can substitute it with a weight watcher butter alternative or almond milk. Note that the texture may vary slightly.
  • What can I use as a sweetener substitute?
    You can replace granulated sugar with agave syrup, maple syrup, or a sugar alternative like monk fruit sweetener.
  • How do I make this curd without cornstarch?
    Arrowroot powder or tapioca starch can be used as alternatives to cornstarch. Both will thicken the curd effectively but may require slightly longer cooking times.

This lemon curd proves that you don’t need eggs or dairy to create a rich, creamy, and delightful lemon spread. With the natural sweetness of coconut cream and the zesty brightness of fresh lemon juice, this curd is a versatile addition to many desserts or simply as a spread. Enjoy the vibrant flavors and plant-based goodness of this luscious curd!