Low-FODMAP lemon curd is tart, sweet and delicious. It tastes like low-FODMAP lemon pie filling with a creamy custard texture. Wow! Use it to top a crumbly low-FODMAP scone, or in a recipe for a beautiful cake (like this low-FODMAP Lemon Poppyseed Layer cake)!
You may also love my low-FODMAP Pumpkin Butter, low-FODMAP Iced Lemon Loaf and low-FODMAP Strawberry Coulis. Or check out over 600 more low-FODMAP recipes on the blog.
Be healthy and happy,
Rachel Pauls, MD
Tart Low-FODMAP Lemon Curd; Gluten-free, Dairy-free
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting
Serving size: 2 tablespoons
Servings: About 6
Yield: 6-7 ounces
Prep time: 15 min
Ingredients for low-FODMAP Lemon Curd:
- 3 egg yolks
- 1/4 cup plus 2 tablespoons sugar
- 1/4 cup lemon juice from lemon squeezed (about 1 lemon)
- 1/4 cup margarine (or butter); room temperature and cut into small pieces
- I used Earth Balance vegan spread
- 1/4 tsp guar gum (optional, helps with texture)
- 2 tsp grated lemon zest
- ¼ tsp lemon extract
Directions for low-FODMAP Lemon curd:
- Combine egg yolks, sugar and lemon juice in small pot and whisk until well blended
- Add the lemon juice slowly to temper the eggs
- Cook over medium-low until smooth and thick (curd should coat back of wooden spoon)
- About 5-7 minutes
- Remove from heat and whisk in vegan margarine or butter in small pieces until incorporated
- Whisk in optional guar gum, lemon zest and lemon extract
- Place in small bowl and cover with plastic wrap in contact with surface
- Chill in refrigerator until very cold, minimum 1 hour
- Can keep up to 2-3 weeks in fridge
Try it with this beautiful low-FODMAP lemon poppyseed layer cake!
