Lemon Pudding Cake

Made to be sugar free and gluten free

• Ready In: 45 mins
• 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

1. Combine first 3 ingredients in a medium bowl; set aside.
2. Beat egg yolk; add milk, lemon rind, and juice.
3. Add to dry ingredients, and mix well.
4. Beat egg white (at room temperature) until soft peaks form; fold into milk mixture.
5. Pour into 2 lightly greased 10-ounce custard cups; place in a pan of warm water.
6. Bake at 350°F for 30 to 35 minutes or until a knife inserted in center comes out clean.
7. Serve warm; top with whipped cream, if desired.