Low Fodmap Mandarin Curd – tangy, silky, and creamy goodness that is also dairy and gluten-free!
Cuisine
British
Keyword
dairy-free, gluten-free, low FODMAP
Prep Time7minutes
Cook Time15minutes
Total Time22minutes
Servings2cups
AuthorRecipe adapted from Fodmapper Magazine n.3
Ingredients
120ml– ½ cup mandarin juicefreshly squeezed
Juice of ½ lemon
3eggs
2egg yolks
75gms– 1/3 cup caster sugar
60gms– 4 tbsp vegetable spread or butterat room temperature
Instructions
Whisk together the mandarin juice, lemon juice, eggs, egg yolks, and caster sugar until well combined.
Add the vegetable spread or butter and keep whisking until light and fluffy.
Cook the curd on low for a few minutes until it coats the back of a spoon. Do not boil.
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.