🍋 Flourless Baby Lemon Custard Cups (Gluten-Free)
(Makes 4-6 ramekins)
Ingredients:
- 3 large eggs
- ½ cup granulated sugar (or coconut sugar)
- ¼ cup melted butter (or coconut oil)
- ¾ cup full-fat coconut milk (or whole milk)
- ¼ cup fresh lemon juice (~2 lemons)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1 tbsp cornstarch (for extra thickness, but not needed for “impossible” texture)
Instructions:
1️⃣ Blend:
- Combine all ingredients in a blender until smooth (~20 sec).
2️⃣ Bake:
- Pour into greased ramekins (fill ¾ full).
- Bake at 350°F (175°C) for 20-25 mins until edges are golden and center is set (slight jiggle is fine).
3️⃣ Serve:
- Cool 10 mins, then dust with powdered sugar or top with berries.
🌟 Why It Works:
- No flour needed! Eggs + coconut milk create the custard base.
- Naturally gluten-free and easily dairy-free (use coconut oil/milk).
- Faster baking due to smaller size.
Perfect for when you crave lemon pie without the hassle! Let me know if you’d like a nut-flour version. 😊🍋