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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Citrus Custard

Source: Enlitened Kosher Cooking by Nechama Cohen

Creamy and sweet lemon and orange custard.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	40.6

Total Carbs	15.9 g

Dietary Fiber	0.5 g

Sugars	13.0 g

Total Fat	2.3 g

Saturated Fat	0.4 g

Unsaturated Fat	1.2 g

Potassium	23.9 mg

Protein	1.3 g

Sodium	28.6 mg

Dietary Exchanges 2.3 Fat, 0.1 Fruits, 0.0 Meat, 0.0 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp potato starch 0.5
0 1/2 cup sweetener (sugar substitute) 0.5
0 1/2 cup cold water 1.0
1 each fresh lemon juice, per fruit 0.5
0 1/2 each medium oranges 1.0
1 pinch salt 1.0
1 tbsp walnut oil 1.0
1 tsp vanilla extract 2.0
2 each egg whites 1.0
1 each raw egg yolks

Directions

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