Lime Curd

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What you need:

1 Tablespoon finely grated lime zest 

3 eggs

1/4 cup rice malt syrup

½ cup lime juice

5 Tablespoons coconut oil, chopped into  small pieces if in solid state

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What to do

  1. In a heavy based pot, whisk eggs, rice malt syrup and zest.
  2. Set over a low to medium heat and whisk until mixture has thickened slightly
  3. Stir in lemon juice and coconut oil
  4. Cook until mixture has become very thick and pale, stirring with wooden spoon whilst cooking
  5. Pour into a sterilised jar, allow to cool, seal and store in fridge for up to two weeks