Low FODMAP Lemon Curd
Low FODMAP Lemon Curd
Sweet, smooth and just a little bit tart – what is not to love about this low FODMAP lemon curd! I completely understand why my mum loves lemon curd so much and how a whole jar can disappear in an afternoon.
This lemon curd is perfect on gluten free toast, as a filling for a dessert pie, or served on top of low FODMAP ice cream.
I normally get about 16 serves (about 1 ½ tablespoons per serve) from this low FODMAP recipe if I am having it on toast or low FODMAP icecream. This recipe makes 1.5 cups of lemon curd.
Ingredients
Make gluten free(1 tbsp per serve, recipe makes 1 ½ cups per batch)
Lemon Curd
butter or dairy free spread (softened)
Dairy Free
lemon juice (freshly squeezed)
FODMAP
lemon zest
FODMAP
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Learn moreMethod
- Zest the lemons. I used a microplane to make sure the zest is nice and fine. You want to only zest the top yellow layer and not the bitter white layer underneath. Then juice the lemons.
- Place the whole eggs, egg yolks, and white sugar in a small saucepan. Whisk until well combined and smooth. Place over low heat.
- Add the dairy free spread (olive oil spread or butter), lemon juice and lemon zest to the saucepan. Cook on low until the dairy free spread has completely melted, stirring continuously.
- Turn the heat up to medium. Continue to cook and stir until the mixture thickens (this should take 5 to 7 minutes). Once you start to see tiny little bubbles rising to the surface you will know it's done.
- If the lemon zest hasn't disappeared into the curd then you will need to sieve it immediately. Then place the lemon curd in a sterilised jar. Place in the fridge. The curd will continue to thicken as it cools.
- The curd will last up to two weeks in the fridge or allow to cool and then place in the freezer for up to 6 months. The lemon curd is delicious on gluten free toast, as a filling for a dessert pie, or used as topping on low FODMAP ice cream.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she f... Read more
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