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Lemon Curd

Always on the lookout to make our favourite treats sugar free, we have been inspired by @susanjanekitchen’s lemon curd recipe and have put our own sugar free spin on it by sweetening it with Dr. Coy’s Stevia Erylite!




We love this recipe and we love it even more knowing the healthy benefits of substituting sugar for Stevia Erylite.

Stevia Erylite doesn’t influence blood sugar levels and is suitable for those following low-glycemic eating plans, and anyone seeking a naturally derived sugar alternative.

Stevia Erylite can be used to replace sugar in a 1:1 ratio.

Add it to drinks and fruit – use it to make ice cream – bake and cook with it – or just stir it into your coffee.

Lemon Curd Recipe:

Here’s what you need:
5 egg yolks

Zest and juice of 1 large or 2 small unwaxed lemons

5 tablespoons Dr.Coy’s Coconut Oil

5 tablespoons Dr.Coy’s Stevia Erylite

What to do:
Using a small saucepan on a low setting, gently heat all the ingredients. Make sure you are continuously whisking with a metal balloon beater.

When all the coconut oil has melted, keep a watch for little bubbles forming on the surface, by then you should notice the curd getting thicker. Test it by dipping the back of a spoon into it. If the curd coats the spoon, remove it from the heat. If it runs off, keep the curd over the heat until it thickens a little more.

Pour the lemon curd into pristine-clean jam jars.
It’s absolutely delicious on its own but equally fabulous as a topping on porridge, yogurt, pancakes, waffles, cheesecake or any other cake!

Don’t forget to share your creations with us by tagging @drcoys