Reviewed: Sep. 7, 2009

This was a good lemon dessert. Very easy to make and a great last minute treat that looks like you spent hours making. This is a keeper!

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Terri's Best Recipes

Cooking Level: Expert

Home Town: Philadelphia, Mississippi, USA

Living In: Spring Hope, North Carolina, USA

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Reviewed: Sep. 3, 2009

Even using bottled lemon juice this was really good. I only lightly stirred in the egg whites and they made a light cake top with a warm lemon pudding on the bottom. I will double the recipe from now on because it give more distinct layers in my casserole dish when there was more batter.

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Queen Kel

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Reviewed: Sep. 2, 2009

I wouldn't make this again. The lemon was quite subtle. It needs LOTS more lemon juice and/or lemon zest.

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marnie

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 30, 2009

Didn't like it.

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Anna May

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Reviewed: Aug. 28, 2009

Will using 1/4 cup flour and almost a cup of milk I followed the recipe exactly and wow what a nice change. Its nice change from normal cake. Thanks for great recipe :)

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Anita

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Reviewed: Aug. 27, 2009

Great Recipe!! Thanks for sharing.

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MJG

Cooking Level: Expert

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Reviewed: Aug. 25, 2009

I enjoyed this dessert, but no one else in my family did. The flavor is great, but the texture turned my kids off, and even my husband. The flavor reminded me of lemon bars, but the texture was creamy instead. But it was easy and very tasty.

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ilove2bake

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Reviewed: Apr. 24, 2009

Excellent! This didn't create a sauce for me but ended up being a cross between a pudding and a souffle. Very light and fluffy with a beautiful lemon flavour. I added some grated lemon zest to the mix and reduced the sugar to 1/2 a cup. Also made 6 servings instead of 4 which was just enough for 4 people.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Feb. 22, 2009

This was OK. A nice light lemon flavor, it was a little egg-y for us, but we enjoyed it as a change from our usual desserts.

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Baxter5

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Nov. 9, 2008

SO easy. It didn't turn out like I expected...tasted like it was a lot more work. A nice light dessert after a rich meal.

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drhobbs

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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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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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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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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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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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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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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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RachelBC

Living In: Prince George, British Columbia, Canada

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Reviewed: Sep. 11, 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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