Lemon Curd with Sabayon

  • Yield: servings


2cups agave syrup
6tablespoons cornstarch
2/3cup water
5large egg yolks
7fluid ounces lemon juice
1/4cup lemon peel
7fluid ounces vanilla and mascarpone sabayon (see recipe)
1/2pound mascarpone cheese, softened, whipped
1/3cup fructose
1pint yogurt, plain
2 vanilla beans


For lemon curd:

  1. Bring agave syrup, fresh lemon peel, cornstarch and water to a simmer in a heavy gauge saucepan, stirring constantly until thick and bubbly.
  2. In a separate container, mix together egg yolks and lemon juice.
  3. Slowly add yolk/juice mixture into simmering agave mixture to temper the yolks, stirring constantly until completely incorporated and thick.
  4. Cool and reserve.
  5. Top each serving with ½ tsp. of sabayon.

For sabayon:

  1. Scrape vanilla from beans.
  2. Mix all ingredients, blending until smooth.
  3. Serve cold or at room temperature with fresh sliced fruits or berries.

Recipe courtesy Red Mountain Resort

Nutritional Info *per serving

  • Calories 273
  • Fat 8
  • Carbohydrate 49
  • Fiber 1
  • Protein 2.5