By Frances
I cobbled this recipe together as I wanted to use up some lemons and make something sugar-free.

For the lemon curd:
3 eggs
1 tbs lemon zest
½ cup freshly squeezed lemon juice (I used 4 lemons)
½ cup rice malt syrup
4 tbs of coconut oil
1 tsp vanilla extract
1 tbs cacao butter (optional)
  1. In a saucepan on low heat – whisk together the eggs, lemon zest and rice syrup.
  2. Add the lemon juice, coconut oil, vanilla and cacao butter and continue to whisk on medium heat until everything is melted a...

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