Gluten Free Meyer Lemon Curd Cakes

By classycook

Ingredients

• Coconut Oil to Grease Ramekins
• 3 Large Eggs (Divided)
• 1/2 c. Honey
• Zest of 2 Meyer Lemons
• 1/2 c. Fresh Meyer Lemon Juice
• 1/4 c. Full Fat Coconut Milk (Canned)
• 1 Vanilla Bean Scraped (or 2 t. Pure Vanilla Extract)
• 1 1/2 T. Coconut Flour
• 1/2 t. Sea Salt

Preparation

Step 1

Preheat oven to 350
Fill large roasting pan halfway with full boiling water. Grease 6 (6oz) ramekins and place in pan. Whisk egg yolks, honey, zest & juice, coconut milk, and vanilla. Then whisk in flour and salt until smooth - let batter sit 10 minutes. Meanwhile beat egg whites with a hand mixer until stiff peaks form. Carefully fold egg whites in batter until fully incorporated. Divide batter in ramekins and place pan in the oven. Bake 30 minutes rotating pan once until tops are golden brown and center is set. Allow to cool before serving. Can be made up to 3 days and stored in the refrigerator.