Ingredients
- 2 to3 teaspoons finely grated lemon rind
- 125 grams butter (melted - better with organic butter)
- 4 teaspoons Natvia (heaped)
- 3 large eggs (separated)
- 1/2 cup tapioca flour
- 1 teaspoon baking powder (aluminium free if possible)
- 1/3 cup lemon juice (freshly squeezed)
- 1 1/2 cups milk (works well with skim)
How to Make
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Step 1: Preheat oven to 160C (fan forced).
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Step 2: Grease 6 x 1 cup oven proof dishes and place in a large baking dish.
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Step 3: Beat egg whites until soft peaks form, put aside in a bowl.
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Step 4: Combine egg yolks, natvia, rind and butter in a large bowl, whisk in tapioca flour sifted with baking powder and then add juice and gradually whisk in the milk.
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Step 5: Carefully fold beaten egg whites into mixture and then divide mixture among oven proof dishes.
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Step 6: Carefully pour boiling water into baking dish so water comes halfway up sides of the oven proof dishes and bake for approximately 30 minutes until slightly golden.
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Step 7: Serve warm with combined sifted tapioca flour and natvia on top, garnish with lemon rind and a dollop of unsweetened yoghurt or cream if the diet allows.
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Step 8: Enjoy.
We hope you enjoy this recipe!
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