Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a 15-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. swirl the butter in the custard cup, coating sides and bottom. pour the excess butter from the custard cup into the beaten egg. stir in the dark corn syrup and vanilla. stir together flour and baking powder. stir flour mixture into egg mixture. gently fold in chopped pecans. pour the pecan mixture into the buttered 15-ounce custard cup. micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. sift a little powdered sugar atop. serve warm with light cream, if desired.

Target recipe: preheat the oven to 180°c/gas4. use 10g of butter to grease a 1 ltr ovenproof dish. beat the zest, remaining butter and sugar together with a electric whisk until light and creamy. add the lemon juice and egg yolks a little at a time, beating between each addition. sieve the baking powder, flour and a pinch of salt over and fold together. stir in the milk. in a clean bowl, whisk the egg whites until soft peaks form, then fold into the other ingredients carefully. pour into the prepared dish. stand dish in a high sided roasting tin and pour boiling water in the tin to come halfway up the side of the dish. bake for 35 minutes, until puffed up and golden. serve at once with cream or ice cream.