Low FODMAP Lemon Curd

Ingredients

MAKE GLUTEN FREE

Makes 23 servings (tbsp per serve, recipe makes 1 & 1/2 cups)

Lemon Curd

4   large egg (2 whole eggs, 2 egg yolks)
157   white sugar
80   dairy free spread (olive oil spread or butter)*
83.3   lemon juice (freshly squeezed)*
4   lemon zest*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • medium saucepan
  • microplane (for zesting)

Low FODMAP Lemon Curd

Last updated Apr 8th, 2019

PREP IN 5 MIN
COOKS IN 15 MIN
SERVES 23
(tbsp per serve, recipe makes 1 & 1/2 cups)
BY Alana Scott
DIETITIAN REVIEWED BY Kate Watson (RD)
FEATURED IN Baking, Condiments, Dessert, Vegetarian Options

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 & 1/2 tablespoons per serve) from this low FODMAP recipe if I am having it on toast or low FODMAP icecream.

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Soy Free
SHOW NUTRITION

Ingredients

MAKE GLUTEN FREE

SERVES 23 (tbsp per serve, recipe makes 1 & 1/2 cups)

Lemon Curd

4   large egg (2 whole eggs, 2 egg yolks)
157   white sugar
80   dairy free spread (olive oil spread or butter)*
83.3   lemon juice (freshly squeezed)*
4   lemon zest*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • medium saucepan
  • microplane (for zesting)

Nutrition per serve

    | |
Calories 68
Fat 3.8g
Saturates 0.8g
Protein 1.4g
Carbs 7.3g
Sugars 7g
Fibre 0g
Salt 0g
Iron 0.2mg
Calcium 6.8mg
Calories 68
Fat 3.8g
Saturates 0.8g
Protein 1.4g
Carbs 7.3g
Sugars 7g
Fibre 0g
Salt 0g
Iron 0.2mg
Calcium 6.8mg
Calories 68
Fat 3.8g
Saturates 0.8g
Protein 1.4g
Carbs 7.3g
Sugars 7g
Fibre 0g
Salt 0g
Iron 0.2mg
Calcium 6.8mg
    | | |
  1. Zest two of 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 three lemons.
  2. Place the whole eggs, egg yolks, and white sugar in a small saucepan. Whisk until well combined and smooth. Place over low heat.
  3. 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.
  4. 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.
  5. 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.
  6. The curd will last up to two weeks in the fridge. 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.

Buying Tips

Make your lemon juice and lemon zest from fresh lemon.

Gluten Free Tips

There are no gluten free tips for this recipe.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.

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Author: 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

Professional Reviewer: 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 sh... Read More