Source: Enlitened Kosher Cooking by Nechama Cohen

Creamy and sweet lemon and orange custard.

Servings

2 tbsp potato starch
0.5 cup sweetener (sugar substitute) , divided
0.5 cup cold water (up to 3/4 cup as needed)
1 fresh lemon juice, per fruit
0.5 medium oranges , juiced
1 pinch salt
1 tbsp walnut oil
1 tsp vanilla extract
2 egg whites
1 raw egg yolks

1 Using a small wire whisk, mix the potato starch with half the sugar substitute and a little bit of the water in a cup.
2 In a saucepan over medium heat, bring the rest of the ingredients to a boil, except for the eggs.
3 Add 1-2 tablespoons of the boiled mixture to the starch mixture, mix, and pour back into the saucepan.
4 Over low heat, mix for 1 more minute, just to a boil, stirring with a wooden spoon.
5 Turn off the heat and cool slightly. (To use as a marinade, omit the next part and store in a container.)
6 Beat the egg yolk until thick.
7 Add some cooled liquid while whisking and slowly stir this back into the pot.
8 Warm for 1 minute, then cool completely.
9 Beat the egg whites and fold into the pudding mixture. Pour into dessert dishes.

Top with fresh fruit or nuts if desired.