1cupgluten & dairy free milk substitute of choiceI used drinkable-style coconut milk from a carton
1/2cupfreshly squeezed lemon juice
3egg yolksroom temperature
2tablespoonsfinely minced lemon zest
1teaspoongluten free vanilla
3egg whitesroom temperature
Instructions
Preheat oven to 325 degrees F.
In a blender, food processor or using a mixer, whisk together the sugar and corn starch. Add the milk substitute, lemon juice, egg yolks, lemon zest and vanilla, blending well.
In a separate bowl, whip egg whites until they are a whipped into a stiff peak. Fold the whipped egg whites into the yolk mixture until well blended.
Divide mixture between 6 ramekins, custard cups or canning jars. Place ramekins into a 9x13 baking dish. Pour hot water into the baking dish until halfway up the ramekins. Place into a 325 degrees F oven. Bake for 18 to 20 minutes until set. Allow pudding to cool enough to eat, or cool completely for a thicker pudding layer.