Go Back
–+ servings
Print
Low Fodmap Mandarin Curd

Low Fodmap Mandarin Curd

Low Fodmap Mandarin Curd – tangy, silky, and creamy goodness that is also dairy and gluten-free!
Cuisine: British
Prep Time: 7 minutes
Cook Time: 15 minutes
Total Time: 22 minutes
Servings: 2 cups
Author: Recipe adapted from Fodmapper Magazine n.3

Ingredients

  • 120 ml – ½ cup mandarin juice freshly squeezed
  • Juice of ½ lemon
  • 3 eggs
  • 2 egg yolks
  • 75 gms – ⅓ cup caster sugar
  • 60 gms – 4 tablespoon vegetable spread or butter at room temperature

Instructions

  1. Whisk together the mandarin juice, lemon juice, eggs, egg yolks, and caster sugar until well combined.
  2. Add the vegetable spread or butter and keep whisking until light and fluffy.
  3. Cook the curd on low for a few minutes until it coats the back of a spoon. Do not boil.
  4. Transfer to a sterilised jar and refrigerate for up to 1 week.

Recipe Notes

If you want, you can filter the citrus juice before using it. It will give you an even smoother curd. I did not do this because I don’t mind a more rustic texture, but it’s up to you.