Low FODMAP Peanut Butter Sorbet with Lemon Curd
Creamy, tangy, and genuinely surprising, this frozen dessert proves that gut-friendly eating doesn't have to mean boring. Natural peanut butter blended with maple syrup and a splash of lemon juice creates a silky sorbet base that freezes beautifully without any dairy or high-FODMAP sweeteners sneaking in. The maple syrup is portioned carefully across six servings, keeping each bowl well within the tested threshold, so you can actually relax and enjoy dessert for once. On top sits a bright, glossy lemon curd made with egg yolks, fresh lemon juice, and butter — rich and tart in the best possible way, and completely free of the onion- or garlic-based triggers that make so many restaurant sauces off-limits. The double-blend technique is the secret to the sorbet's smooth, scoopable texture — no ice cream machine required, just a blender and a little patience. It makes six generous servings, which means it's just as at home at a dinner party as it is stashed in the back of your freezer for a rough Tuesday night. The combination of nutty, sweet, and citrusy flavors is genuinely crave-worthy, and nobody at the table needs to know it was built around a careful ingredient list.
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Learn more →Ingredients
6 servings
For the sorbet
- ½ cup natural peanut butter (smooth, no added sugar or honey)
- ½ cup maple syrup
- 1 ½ cups water
- 1 tbsp fresh lemon juice
- ¼ tsp fine salt
For the lemon curd
- 3 pasteurized egg yolks
- ⅓ cup maple syrup
- ⅓ cup fresh lemon juice (about 2–3 lemons)
- 1 tsp lemon zest
- 3 tbsp unsalted butter, cut into small pieces
Instructions
- 1
Make the lemon curd: Whisk the pasteurized egg yolks, maple syrup, lemon juice, and lemon zest together in a medium saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line — about 8–10 minutes, reaching 160°F (71°C) on an instant-read thermometer (this is the food-safety threshold for egg-yolk sauces).
- 2
Remove the saucepan from the heat and whisk in the butter pieces one at a time until each is fully melted and incorporated. Pour the curd through a fine-mesh strainer into a heatproof bowl, pressing gently with a spatula. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming, then refrigerate until fully chilled and set, at least 2 hours.
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