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Reviewed: Nov. 18, 2007

I had my doubts when I saw it, it did not look like much. It was a light dessert. I put a dop of cool whip on it. Only served 4, and not large servings.

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1 user found this review helpful

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GVO


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Reviewed: Feb. 12, 2007

I used the juice & zest of one lemon but otherwise followed the recipe. I topped the pudding w/ raw sugar before baking to get a caramelized coat of sugar on the top. I garnished w/ lemon zest & another sprinkling of raw sugar after baking. We loved this dessert & will have it over & over! I baked it in a 1 1/2 quart souffle dish & served it in parfait glasses but next time I will decrease the cooking time & bake it in individual ramekins. I'm eager to try this w/ limes too. And oranges. Thanks for sharing the recipe Chessette!

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2 users found this review helpful

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IMVINTAGE

	Cooking Level: Intermediate Home Town: Fort Worth, Texas, USA Living In: Keller, Texas, USA
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Reviewed: Feb. 8, 2007

Love this! I didn't alter the recipe at all and it was fabulous! Reminiscent of lemon bars and lemon merengue pie. This seperates into two wonderful layers, cake on top, pudding on the bottom. My new comfort food! Thanks for sharing this one.

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6 users found this review helpful

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N.Chiriboga

	Cooking Level: Expert Home Town: Kansas City, Missouri, USA Living In: Linden, New Jersey, USA
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Reviewed: Nov. 14, 2006

yummy, just like what my nana use to make us when we were kids

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3 users found this review helpful

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carmen,(new zealand)

	Cooking Level: Intermediate Living In: Whitianga, Waikato, New Zealand
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Reviewed: Aug. 25, 2005

I made all the changes according to an earlier reviewer...with even less sugar (2/3 cup) and even more lemon juice & zest (1 1/2 lemons, 1/4 cup). It was the BEST lemon dessert I have ever eaten. YUM! So utterly delicious and unusual. Thanks for sharing your recipe!

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3 users found this review helpful

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CALLALILLIE

	Cooking Level: Intermediate Home Town: Canton, South Dakota, USA Living In: Rapid City, South Dakota, USA
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Reviewed: May 24, 2005

Very good!! A nice lemony taste. This is definitely a chiffon-type pudding cake. I made it with the modifications listed a couple entries below and was happy with the results. Thanks!

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2 users found this review helpful

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OTTERCOON

	Cooking Level: Intermediate Home Town: Corona, California, USA Living In: Chandler, Arizona, USA
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Reviewed: Oct. 7, 2004

Yum! This recipe didn't look like much when I was making it, so I didn't think it would taste good... but when I tried it, I rather enjoyed it. Definitely some for lemon lovers to try!

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1 user found this review helpful

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RachelBC

	Living In: Prince George, British Columbia, Canada
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Reviewed: Nov. 13, 2003

This is actually more of a pudding cake, where the batter separates out during cooking into a top spongy layer and a bottom, sauce-pudding layer. It is extremely good with the following changes: 1/4 cup flour instead of 3 1/2 Tablespoons 1 tablespoon butter instead of 2 1 cup of milk instead of 2/3 cup zest and juice of one lemon (or a juicy lime) bake in a 1&1/2 quart dish that has been sprayed with cooking spray, and placed in a Bain-marie (water-bath).

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14 users found this review helpful

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Kuldunia

	Cooking Level: Expert Living In: Vancouver, British Columbia, Canada
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Reviewed: Oct. 28, 2003

Easty and quick to make and a big hit with my guests.

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6 users found this review helpful

Reviewer:

RONTHECOOK


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Reviewed: Oct. 28, 2003

This was an easy and very tasty desert. Very light. Wounderful lemon flavor and creamy smooth texture. If I would of had it out, I would have expected it to take a lot more time to make and be more complicated. Had all ingrediants on hand. Is good warm or cold. Thanks SHYPURPLE

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3 users found this review helpful

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SHYPURPLE


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Reviewed: Apr. 23, 2003

This was ok...was'nt too thrilled with it. Probably would'nt make it again.

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0 users found this review helpful

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VIRGINIA_RAVEN

	Cooking Level: Expert Home Town: Check, Virginia, USA Living In: New Kent, Virginia, USA
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Reviewed: Apr. 16, 2003

Not quite what I had expected- it had a nice tart taste, but I think I put it in too shallow of a dish. It seemed to be done cooking early.

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2 users found this review helpful

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TAMMERSANN


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Reviewed: Apr. 9, 2003

This did not have the consistency of pudding at all. More like a flan but the lemon taste was still good. Overall disappointing.

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4 users found this review helpful

Reviewer:

LINDSMAC


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