Lemon Curd – Low FODMAP.

I love the sharpness and sweetness of lemon curd and the vibrant yellow colour is just perfect for Easter. It is also a great gift to give to those relatives you haven’t seen for some time! It does contain fats and sugar but you will generally only be using a small amount on toast or crackers so it’s likely to be fine to use and absolutely fine for an Easter treat!

Ingredients

  • 6 unwaxed lemons
  • 300g caster sugar
  • 150g butter
  • 6 medium sized eggs

Method

  • Wash and grate the skin from the lemons, cut in half and squeeze the juice into a bowl
  • Add the caster sugar, lemon juice, butter and rind into a glass bowl and put the bowl over a pan on boiling water and mix until the butter is dissolved.
  • Crack open the eggs into a separate bowl and beat with a fork.
  • Add the egg mixture to the other ingredients over the boiling water pan slowly and mix till incorporated.
  • Add the mix to a fresh pan and heat directly whilst stirring till the mixture thickens.
  • Add to jars sterilized with hot water.
  • This should keep for around two weeks

Makes about 700g depending on the size of the eggs

Easy!

Published by

Jules_GastroRD

I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My speciality is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and multiple food intolerances. I have had lots of experience in other areas of dietetics and I wished to start this blog to spread the word about evidence based dietary treatments and dispel much of the quackery that is common with these diseases. All information on this site is of a general nature and is based on UK based treatments and guidelines. Please see your healthcare practitioner should you need more country specific information.

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