Lemon Fluff Pudding
I adapted this recipe - it may need a little tweaking depending on your tastes
2 eggs seperated
zest of one lemon
3 Tbsp lemon juice
1/3 - 1/2 cup stevia
1/2 tsp cornstarch
1/2 cup water
beat yolks and add stevia, cornstarch, zest, water and slowly add lemon juice to avoid curdling the eggs. Microwave for 2-3 until thickened.
In meantime, stiffly beat egg white until form a heavy meringue. Add 2 pkg of stevia.
Carefully fold hot lemon filling into meringue - Pour into serving dishes and chill.
It is quite tart, so next time I am going to decrease amount of lemon juice.