a sunny brekkie for a cloudy day
low fat lemon curd (adapted from here)
1/3 cup fresh lemon juice
1 tsp fresh lemon zest
5 tablespoons sugar
1 large egg
1/2 teaspoon vanilla extract
plain low- fat yogurt
your favorite crunchy cereal (lightly crushed) or granola (you can try my honey olive oil granola recipe)
Prepare lemon curd by mixing sugar, zest and lemon juice in a small saucepan over medium heat until sugar dissolves. In a medium bowl, beat the egg. Slowly, very slowly, add lemon mixture in a slow stream over egg, whisking as you go. Whisk for 2 minutes and then strain mixture back into saucepan to remove the zest. Bring to a simmering boil, whisking constantly until thickened. Remove from heat and stir in vanilla. Let cool.
In a glass, add several spoonfuls of plain yogurt, a thin layer of granola or crushed cereal and one spoonful of lemon curd. Repeat. Eat immediately.
Lemon curd should keep for about a week if it lasts that long.
via popptalk.com
