Gluten-Free Lemon Custard Pudding Cake
 
 
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Ingredients
  • 6 tablespoons butter, melted
  • 6 tablespoons rice flour mix (see NOTE below)
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups milk
  • 1 1/2 tablespoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup confectioners' (icing) sugar for dusting
Instructions
  1. Preheat oven to 350 degrees F. Grease one 2 quart baking dish. Separate eggs.
  2. In a large bowl, combine the flour mixture, butter, and 1 cup of the white sugar.
  3. Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.
  4. In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup granulated sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.
  5. Place the dish in a shallow pan of hot water and bake at 350 degrees F for 55 to 60 minutes or until lightly browned. Serve warm or chilled with confectioners' sugar dusted on top.
Notes
The rice flour blend that I used is: 1 cup white rice flour, 1 cup brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2009/03/gluten-free-lemon-custard-pudding-cake.html