• Beat the egg set aside. 
  1 beaten egg
• Combined the lemon juice of one lemon, Yacon syrup, maple sugar, and lemon zest
  
  1 zest from 1 lemon, 1 juice of 1 lemon, 2 tbsp Yacon Syrup, 1/8 cup maple sugar
• Add beaten egg while whisking the whole time. 
• Cook over a double boiler while continuously stirring the mixture the whole time. 
• Cook for a few minutes until it becomes a thin syrup consistency. 
• Or if you prefer, cook a few minutes more which will create a thicker consistency. 
• Remove from heat and add in butter and a pinch of salt.
  4 tbsp butter or coconut oil, 1 pinch of salt
• Stir until butter is melted.

Use as a syrup over pancakes, waffles or crepes. (By the way, this is the European way of creating Lemon Curd). If not using pour remaining syrup into a sterilized jar with a tight-fitting lid and store in the fridge for up to three weeks.