Leslie’s lemon curd a la meringue (low FODMAP)

20 minutes (plus chilling time) • Gluten-free • Low FODMAP • Serves 5 or 6 • You only need 5 simple ingredients for this amazing lemon curd – and the recipe comes together in a snap. Add a layer of Leslie’s perfect meringue to the top and you’ve got a fabulous and elegant dessert.

Ingredients

4 eggs

1 1/2 cups granulated sugar

1 tablespoon lemon zest (about 1 lemon)

6 tablespoons unsalted butter, softened to room temperature (or use salted butter and omit the 1/8 tsp of salt)

1/2 cup fresh squeezed lemon juice (about 4 lemons-preferably Meyer)

1/8 teaspoon salt

Directions

Put lemon zest and sugar in food processor and blend for a minute to combine zest into the sugar.

Add softened butter and pulse to combine.

Add lemon juice and pulse to combine.

Add eggs one at a time and pulse to combine after each addition.  Add salt (unless you used salted butter).

Place mixture in saucepan or double boiler and stir constantly until just boiling and thickened.

Remove pan from heat. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.

Serve in a wide rim glass with Leslie’s perfect meringue on the top, or stir it into your favorite lactose-free plain yogurt, or even on lactose-free (low FODMAP) vanilla ice cream with a sprinkle of blueberries.

Enjoy!

Pro Tips: Do not use bottled lemon juice. Use fresh-squeezed lemon juice. Meyer lemons preferred.

You may prepare the lemon curd ahead and refrigerate the curd for up to 7 days.

Original recipe contributed by my dear friend Leslie Kingsbury of Ajijic, Mexico

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