"My daughter made these, and they were beautiful. They have no added sugar are gluten free, wheat free and grain free. The lemon zest is not strong but just enough to give it flavour. Bake in a bain marie water bath, and they turn out soft rather than a solid baked custard. Sugar free baked lemon custard are brilliant to accompany roast lemon tarragon chicken. They can also be eaten cold the next day.
800ml full fat milk
zest of 2 lemons
juice of 1 lemon
5 tbs granulated stevia, or sweetener of choice
Whisk the eggs with a hand whisk and add the milk and stevia.
Add the lemon zest and juice, whisk until thoroughly combined.
Pour into ramekin dishes which have been wiped with butter so the baked custard doesn't stick.
Place the ramekins dishes in a large baking/roasting dish and cover the base with water so it reaches half the ramekins dish.
Carefully place into the oven and bake at 180C for approximately 30 minutes, or until the centre is cooked and no longer 'wobbly'.
Remove from the water bath and allow to cool slightly before serving.
Serving size: 1 pot Calories: 133 Fat: 7.9g Carbohydrates: 7.7g Protein: 8.3 "