Low FODMAP Lemon Curd

Bright, tangy, and impossibly silky, this lemon curd is the kind of condiment that makes everything it touches taste more special — spread it on toast, swirl it into yogurt, or eat it straight from the spoon. Every ingredient here is naturally low in fermentable carbohydrates, so there's no need to hunt down specialty swaps or scrutinize a label. Fresh lemon juice and zest do all the heavy lifting, delivering that punchy citrus flavor without any high-FODMAP additives hiding in the background. The double-boiler method is the real secret to success: gentle, indirect heat keeps the eggs from scrambling and coaxes the mixture into a glossy, spoonable consistency that store-bought versions rarely match. Whisking in cold butter cubes at the end gives the curd its signature richness and that beautiful, almost luminous finish. Straining it through a fine-mesh sieve removes any stray zest solids, leaving you with a perfectly smooth result every time. Make a jar on the weekend and you'll find yourself reaching for it all week long.

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