Recipe: Syn-Free Lemon Curd

I love zingy, lemony things, especially if they’re creamy too, but creamy, lemony things tend to be high in syns, right? Well, here’s the answer – a smooth, super-creamy, zingy-lemon concoction that will tantalize your taste buds and feel like you’re indulging your sweet tooth, even though you don’t use  single syn!

Key:
F = Free food (eat as much as you like)
S = Speed food (these should make up at least a third of your meal)
P = Protein free food (eat as much of these as you like!)
HEa = Healthy Extra A (a daily allowance of dairy produce)
HEb = Healthy Extra B (a daily allowance of a product with fibre)
# = a number denotes roughly how many syns are in foods used

SYN-FREE LEMON CURD
Makes one small jar, which will keep for up to 5 days in the fridge

Ingredients:

• Grated rind and juice of one lemon (S)
• 2 large eggs (P)
• 2oz (57g) quark (P)
• 3 heaped tbsp sweetener*

Directions:

• Grate the rind of the lemon using a zester or the finest part of your grater – only grate the yellow zest, not the white pith, or it will be horribly bitter, rather than zingy and fresh!
• Put the rind and the sweetener in a bowl together.
• In a separate bowl, beat together the lemon juice and eggs till completely combined, then pour this mixture into the zest and sweetener, and stir together.
• Put the bowl over a pan of barely simmering water, and stir the mixture frequently till it thickens – this should take 5-8 minutes.
• Allow to cool slightly, then whisk in the quark.
• Pour into a sterilized jar (or any kind of resealable container, really), and pop it in the fridge to completely cool.

*Technically, according to guidelines introduced since I wrote this article, the sweetener should be synned – you should really allow half a syn for every level tablespoon. As I only make this recipe once a week or so, and as I use less sweetener because I like it tart, and I generally half it to eat over two days, I don’t bother synning it, but I have to make this disclaimer to protect your weight loss!

I was skeptical about this recipe till I actually tried it – I thought I’d end up with some lemon-flavoured scrambled eggs, but I was wrong. It was actually very simple to make and didn’t take very long from start to finish. I was surprised at how tasty the end product is. It’s not exactly like lemon curd you’d buy from the jam section at the supermarket, but more like a set lemon-custard (ad such a pretty, delicate shade of pale yellow!) which is delicious when served on a mini meringue nest (1 syn each), or in a tiny pastry case (2.5 syns), both of which would be a lovely sweet addition to any buffet, and feels like a real treat without eating too far into your daily syns allowance.

I’ve yet to try it on those new Kingsmill crumpet thins (2.5 syns each), but I’m willing to bet it would be lovely. I’m already thinking of loads of different ways to try using this recipe, from swirling it through porridge or breakfast cous cous, to just eating it spooned over fresh fruit. I’ll certainly be making it regularly, though, because it’s too delicious not to have again and again!

Spooned into a mini pastry case (2.5 syns) and topped with a raspberry. Absolutely heavenly!

 

Variation: Use the zest and juice of two limes instead of a lemon, for a deliciously refreshing lime pudding – absolutely heavenly!