Tart Low-FODMAP Lemon Curd Recipe; Gluten-free, Dairy-free

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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 450 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 tested, a single serving should be low-FODMAP based on the ingredients

Serving size: 2 tablespoons

Servings: About 6

Yield: 6-7 ounces

Prep time: 15 min

Ingredients for  low-FODMAP lemon curd:

  • 3 egg yolks
  • ¼ cup plus 2 tablespoons sugar
  • ¼ cup lemon juice from lemon squeezed (about 1 lemon)
  • ¼ cup margarine (or butter); room temperature and cut into small pieces
    • I used Earth Balance vegan spread
  • ¼ 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!

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