Lighter Lemon - Lime Curd (No Butter)

"I love lemon curd or lemon butter as we call it here in Oz but it's quite fattening so I went searching for a lighter version and found this on a website called Bakingsheet. Recipe can easily be increased."
photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Mandy photo by Mandy
photo by shagunmoharkar photo by shagunmoharkar
photo by shagunmoharkar photo by shagunmoharkar
photo by Rosanne R. photo by Rosanne R.
Ready In:
1.5 cup




  • In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Add zest.
  • Lightly beat egg in a small/medium bowl. Whisking constantly, slowly pour lemon/sugar syrup into the egg. Beat for 2 minutes (only 1 if you're using a mixer), then transfer back into the saucepan.
  • Heat over low heat, stirring constantly, until it just starts to bubble at the edges. Remove from heat and stir in vanilla.
  • Transfer to a small container and store in the fridge.

Questions & Replies

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  1. You will not miss the butter in this curd recipe. I like this just as well as the recipe I use that calls for butter. I did not add the vanilla because I want to taste all that lemon goodness. This was the perfect amount to fit into the Gerber infant food container, the larger one of the two sizes. I'm sure it will be gone by tomorrow night. Made for Zaar Stars Tag Game
  2. This is my first time making curd and I'm thrilled with the end result. It is delicious and I love that it is lower in fat because there is no butter in it. I used this to "save" some leftover lemon cake which was just a tad dry. This made it taste marvelous again. Thx so much **Mandy**!
  3. Fantastic!! Thanks heaps!! Supper Yummy & soooo easy to make :)
  4. Thank you for posting a lighter lemon curd! I get to indulge without the guilt!
  5. This was SUPERB and so so easy. I left it to the day review was due because i thought it would be difficult. Took no time at all and now i have a wonderful lemon curd for my toast that doesn't have loads of fat. Also used half splenda and half sugar.


  1. Nothing was changed. Used as is!
  2. Yum! Butter is definitely not missed! I was making lemon-meringue cupcakes so instead of the egg, I used the 4 egg yolks left over from the meringue - I was afraid the curd would taste too "eggy" but it was perfect. I also lowered the sugar to 4 tbsp. Firmed up nicely, colour was beautiful, and lemon flavour was very present. I had just the right amount for 12 cupcakes.Thanks for the recipe Mandy :)


Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa. Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks. As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
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