Tangy Sugar free Lemon Curd

A sugar free take on my Grandma's traditional Lemon Butter. I am a sucker for lemon butter and in my opinion this gluten, sugar and dairy free version is better, if not just as good as the traditional recipe! I'll admit I ate half the jar in one sitting, it was just too delicious! You can put it on toast, biscuits, use in tartlets, gluten free cake filling or add to plain yoghurt and enjoy with some granola for breakfast!

Ingredients:

• 2 eggs

• 1 egg yolk

• 3/4 cup organic lemon juice (or 1/2 cup if you prefer it less tangy)

• 2 heaped tablespoons of rice malt syrup

• 2 teaspoons monk fruit

Method:

Place a saucepan over a pot of boiling water. Whisk all ingredients together and pour mixture into saucepan, stirring continuously on a medium heat until mixture starts to thicken (if you prefer it sweeter add more rice malt syrup) Once thickened remove from heat and allow to cool. Refrigerate for half an hour. Consume, which ever way you see fit. :)