Cooking in the Lite

That little yellow fruit that makes your face scrunch is multi-talented. Lemon juice on cut produce will keep it from oxidizing or rusting. Lemon juice on bananas and apples keeps them from browning. It's a wonderful source of vitamin C and the citric acid in lemons is believed to help prevent kidney stones. Best of all, Lemon Curd is a delicious desert that is also multi-talented. It can be eaten alone, with whipped cream, in a pie shell, as a cake frosting... The list goes on and on but the recipe is as easy as can be, especially when you use the microwave.

• 1 cup Splenda
• 1/4 cup Cornstarch or arrowroot (cornstarch works best)
• 1/8 tsp. Sea salt
• 1 1/4 cup Water - warm
• The zest (grated rind) of one lemon
• 1/4 cup Lemon juice - fresh squeezed
• 3 Egg yolks, slightly beaten
• 1 Tbs. Butter - unsalted organic

In a medium sized microwave proof bowl, combine sugar, cornstarch and salt.
Slowly stir in the water.
Stir in the lemon juice, lemon rind, egg yolks, and butter.
Cook on high in the microwave, stirring often.
Cook until the lemon curd is smooth and thick enough to drop from a spoon.

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