SUGAR FREE LEMON PUDDING RECIPE RECIPES

Steps:

• Preheat oven to 350 degrees.
• Whisk yolks in a bowl then stir in flour, lemon zest, lemon juice, stevia and heavy cream,
• Ina stand mixer beat egg whites and salt until soft peaks form.
• In batches fold egg whites into yolk mixture.
• Pour into 6 ramekins or an 8 by 8 baking dish.
• If using ramekins place them in a 9 by 13 baking pan.
• Pour 3 cups of hot water into baking dish and place int eh center of the oven.
• Bake until light and fluffy 25-30 minutes.
• Remove from water bath and allow to cool one hour.
• Refrigerate and chill 2 hours.
• Top with whipped cream and lemon zest if desired when ready to serve.

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.