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Paleo Lemon Sponge Custard
Ingredients
  • ¼ cup Honey
  • 1 ½ tbsp grass fed butter, ghee, or coconut oil
  • 1 tbsp lemon rind grated or minced very fine (~ ½ a lemon's worth)
  • 6 Eggs
  • 3 tbsp gluten-free flour blend Hagman blend works well; for Paleo version, use 1 tsp almond flour and 2 teaspoons coconut flour.
  • ¼ cup Lemon Juice fresh squeezed from ~½ lemon tastes best
  • 1 cup whole unsweetened coconut milk
  • ⅛ to ¼ tsp liquid stevia
  • 1 tbsp extra butter, ghee or coconut oil for greasing ramekins
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