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Bone Building Lemon Coconut Cream Custard Recipe

Have you ever eaten an eggshell?

It may sound kind of odd, but egg shells are actually loaded with bone building minerals including calcium, magnesium, phosphorus, and potassium.

Despite what you may think, when properly blended, egg shells are actually easily digestible and their nutrition is highly bioavailable.

This delicious dessert is easy to prepare and is very high in vitamin C and bioflavonoids. Because of the eggs, it also provides good source of essential fatty acids.

Once made, you can add this creamy egg shell custard to other desserts for a burst of flavor an nutrition, or can be eaten on its own as a satisfying bone-building treat!


1 large organic Meyer lemon
4 free-range eggs
½ cup of organic maple syrup
½ cup of organic coconut milk
¼ cup of spring water
1 teaspoon of organic vanilla extract


  1. Preheat the oven to 350 F.
  2. Grease the inside of a 9-inch glass pie pan with coconut oil.
  3. Scrub the lemon well and trim off the ends.
  4. Cut the lemon into wedges lengthwise and then once crosswise.
  5. Remove and discard the seeds and put the lemon pieces in a blender.
  6. Blend until broken up, about 30 seconds.
  7. Next, rinse off the eggs and add whole eggs, shell included, in to the blender.
  8. Process the egg and lemon mixture very well until the pieces of egg shell are completely blended up.
  9. Add the maple syrup, coconut milk, water, and vanilla to the blender and blend for about 1 minute.
  10. Pour the custard into the prepared pie pan and bake for about 20 to 30 minutes, until lightly browned and firm in the center.
  11. Cool before serving. Store in the refrigerator. The custard will keep for about 5 to 6 days.How did your custard turn out? Let us know in the comments below!

Adapted from jointessential.com

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