- 10 eggs
- 2/3 cups of honey
- 2/3 cups of coconut oil
- 4 large lemons
- Place everything into TM bowl and using the butter fly attachment cook on 70 degrees/speed 3 for 8-10 minutes or until like a custard. Or using electric beaters to beat up the mix then transfer to the stove cook on a low temperature over a double boiler it until it thickens to a custard.
- Makes 500ml
- Keep no longer than 5 days in the fridge.
- Use as a spread for on seed crackers, or in a grain-free tart shell, maybe even a spread in between layers of a cake.
- Adjust the honey according to the tartness of the lemons.
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