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Gluten-free Lemon Delight

Posted At : January 4, 2009 4:01 PM

1 cup organic whole sugar
3 tablespoons coconut flour
juice of 1 lemon
2 eggs, separated
1 tablespoon butter, melted
pinch Himalayan salt
1 cup milk
Coconut oil

Preheat oven to 350 degrees.

Mix the sugar and flour together and add the lemon juice, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well.

Beat the whites until stiff and fold into the first mixture. Pour mixture into custard cups greased with coconut oil, if needed.

Set cups in pan with hot water and bake in a preheated oven for about 40 minutes. This may also be baked in a pie plate.

These are absolutely delicious, and it is hard to eat just one!

Recipe submitted by Julie, Elizabethtown, PA

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How many custards in cups will this recipe make?

# Posted By Arlene | 5/4/10 12:01 AM

Depends on how many you want. Start out with around 4 or so.

# Posted By Sarah | 5/5/10 5:06 PM

This was absolutely delicious! A perfect little dessert.

# Posted By Lynn | 4/10/11 7:02 PM

i have a question for all coconut flour receipes.because they want many eggs,can i use some eggs and the rest to replace them with either banana mashed or flaxseed meal or gelatin??thank you

# Posted By demi | 1/10/12 4:35 PM

Can you use slinda instead of the sugar.

# Posted By Kay | 3/5/12 2:08 AM

Do not use Splenda. It is not a real food and containes chlorine.

# Posted By Daryl | 3/17/12 7:09 PM

What do you do after you take them out of the oven? Do you leave them in the water untill it all cools or take them out of the water to cool

# Posted By Kay | 3/24/12 5:47 PM

Can you tell me why some of my custard dishes are watery on the bottom.

ty kay

# Posted By Kay | 3/24/12 6:22 PM

I just made these with xylitol (about 1/2 the amount and I ground it in a coffee grinder) plus 1/4 teaspoon of stevia powder and plain water for a sugar free, milk free son. Pretty good! But next time I will add some vanilla flavoring as something (probably the sweetness) is missing. Or maybe more xylitol.

# Posted By Julie | 8/8/12 9:05 AM

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