Lemon Curd

1 sterile jar
150g caster sugar
100g butter - cut into pieces
3 lemons - zest and juice
3 eggs

I like to start be sterilising my jar, I have an old jam jar I use for this recipe. Wash and rinse it  thoroughly in the sink. Then place both the jar and the lid in the oven at 175C. They need to be in the oven for at least 20 minutes.

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While the jar is sterilising, put some water in a pan and set it over a low heat. Put the sugar, butter, lemon juice and zest into a mixing bowl. Sit the mixing bowl over the pan of simmering water, ensure the water does not touch the bottom of the bowl. Stir the mixture occasionally until all the butter is melted.

Now, whisk your three eggs together and then pour the eggs into the warm lemon mixture. It is important that you thoroughly wisk the lemon/egg mix until all the ingredients are combined. If you just pour the eggs in and leave them sitting there you'll get some very funky scrambled eggs!

Leave the mixture to cook for about 12 minutes, stir it occasionally. It is this occasional stirring that will help you see when the cooking is complete. The mixture will change from a watery consistency to a thicker consistency. When cooked the mixture should be thick and creamy, you should be able to coat the back of a spoon with it.

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Take the lemon curd off the simmering water and set aside to cool. Continue to stir it occasionally as it cools. If you time it right, your jar should be sterile about the same time you take the lemon curd off the heat. Take it out of the oven, remember it will be very hot, and set it aside to cool as well.

Once your lemon curd and jar are both cool, spoon the mixture into the jar, seal, and store it in the fridge. It will keep for several weeks and you can use it as a base for all kinds of low FODMAP goodness. I'll demonstrate this in the coming weeks. Of course, you'll have to resist sitting on the sofa with the jar of lemon curd and a spoon!

FODMAP friendly lemon curd