- 40 g butter, melted
- 165 g sugar
- 1 t finely grated lemon zest
- 2 free-range eggs, separated
- 3 T cornflour
- 1/2 t gluten-free baking powder
- 85 ml lemon juice
- 250 ml milk replacement (almond, soya, rice or goat’s milk)
Preheat the oven to 160°C.
Place the butter and sugar in the bowl of an electric mixer and beat for 8 to 10 minutes, or until light and creamy. Add the lemon zest and egg yolks and beat until smooth.
Sift the cornflour and baking powder into the mixture and mix to combine. Add the lemon juice and milk replacement and beat until smooth.
Place the egg whites in a bowl and beat until stiff peaks form. Using a metal spoon, fold the egg whites into the pudding mixture.
Pour into 4 ovenproof ramekins and bake for 25 minutes, or until the tops are golden.