One of my favourite flavours is lemon. Just thing about all the great lemony treats in the world, lemon meringue pie, lemon drizzle, lemon sorbet, lemon shortbread, lemon and poppy seed muffins…need I continue? One of the problems with all these lemon filled treats however is that they’re filled with dairy and gluten and for us Low Fodmappers that really sucks. However, making your own lemon curd is a step in the right direction, spoon it onto a gluten and dairy free sponge, use it for the filling of your lemon meringue pies or if you’re after the easiest lemon fix, just spread some of the curd onto some toasted gluten free bread. DELICIOUS!
Lemon Curd Cooking
lemon Curd ready for use a different day
You may think that making a lemon curd would be really difficult and massively complicated but there isn’t much to it, in fact you can make it in three easy steps! You don’t need fancy equipment either, just a pan, a bowl (Not a plastic one because it will melt) and a jar to put the yummy goodness into at the end. See, I told you this was easy.
Lemon, Sugar and Butter In a bowl, ready to be made into Lemon Curd!
Ingredients wise you only need 4 ingredients…Lemons, eggs, sugar and dairy free butter. I use the VioLife Olive Butter Dairy Free Spread. I’m sure other dairy free spreads would work, including the other Violife spreads. I haven’t trialled them myself, so let me know how they work out!
As always, the recipe card is below! I hope you enjoy this one as much as I do! Let me know how you’re using your lemon curd!
My IBS and ME x
My IBS and Me... 