Try this for a different topping for waffles.

Makes 1 1/2 cups

ACTIVE TIME: 15 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

1 large egg
2 large egg whites
3/4 cup sugar
1 tablespoon freshly grated lemon zest
2/3 cup lemon juice
1 tablespoon butter

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.

NUTRITION INFORMATION: Per tablespoon: 39 calories; 1 g fat (1 g sat, 0 g mono); 11 mg cholesterol; 7 g carbohydrates; 1 g protein; 0 g fiber; 8 mg sodium; 16 mg potassium.

1/2 Carbohydrate Serving

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

This is a marvelous recipe with the lemon poppy seed cake. My guests raved about it.

Anonymous, Los Angeles, CA

Delicious but very tart. I think next time I will use a little more sugar even if it is unhealthy.

Pepper, Pepper, ON

This is the easiest and most foolproof recipe I've found for lemon curd. I make it all the time. The recipe I cut out of Eating Well though was in Jan 1999 and it had another step, where you pour the sauce through a fine sieve before you stir in the lemon zest (which is another difference: that you don't cook the zest with the other ingredients, you stir it in at the end), which takes out all the chunky bits of egg. I might try not doing that next time, but I do like the super-smooth professional look sieving gives the curd. Also, my version tells you that the curd will keep in the fridge for up to 2 days. I've kept it longer than that, but that's what they say.

sllgatsby, Seattle, WA