Lemon Pudding Cake
"Made to be sugar free and gluten free"
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 tablespoon stevia
- 2 1⁄2 tablespoons rice flour
- 1⁄8 teaspoon salt
- 1 egg, separated
- 1⁄2 cup milk
- 1 1⁄2 teaspoons grated lemon rind
- 1 tablespoon lemon juice
- whipped cream (optional)
directions
- Combine first 3 ingredients in a medium bowl; set aside.
- Beat egg yolk; add milk, lemon rind, and juice.
- Add to dry ingredients, and mix well.
- Beat egg white (at room temperature) until soft peaks form; fold into milk mixture.
- Pour into 2 lightly greased 10-ounce custard cups; place in a pan of warm water.
- Bake at 350°F for 30 to 35 minutes or until a knife inserted in center comes out clean.
- Serve warm; top with whipped cream, if desired.
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RECIPE SUBMITTED BY
Carla S.
Chillicothe, MO
<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>
