Tastes Like Summer

I LOVE farmer's markets, and one of my favorite things to do is go early in the morning and eat whatever is cookin' at the market for breakfast. A couple of weeks ago at the Broad Ripple Farmer's market, it was Crepes from 3 days in Paris. I chose the summertime crepe, with strawberries, blueberries and a drizzle of lemon curd- divine!!

That's how I felt about it until I decided to make my own lemon curd to put on pancakes, ice cream and generally whatever I possibly could. I had no idea most recipes call for sticks and sticks of butter and tons of egg yolks. Holy Fat Fest, Batman! I knew I was getting a hefty dose of sugar, mind you, but the amazing amount of fat was an unwelcome surprise. Turns out it tastes just as good in this version from eatingwell.com:

Ingredients:


1 large egg

2 large egg whites

3/4 cup sugar

1 tablespoon freshly grated lemon zest

2/3 cup lemon juice, juice

1 tablespoon butter

Preparation:
Whisk together egg, egg whites, sugar, lemon zest and juice in a medium nonreactive saucepan. Add butter and cook over low heat, whisking constantly, until thickened, 5 to 7 minutes. Do not let sauce come to a simmer. Transfer to a small bowl and let cool slightly; serve warm.


Here's to summer!