Paleo Lemon Sponge Custard
Happy balance of bright lemon and sweet honey. Use oven proof glass or ceramic ramekins for baking the custard. Use 1.5 cup capacity ramekins for four servings or 1 cup capacity for six servings. You can also use a single 7″ oven proof dish and fill to ~2″ depth. Grease these with butter, ghee or coconut oil ahead of time and place in refrigerator, so they are chilled when you fill them for baking.