The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: May 7, 2012
I didn't cook it long enough, so don't be afraid to let it get brown. I used almond milk. Worked fine! And was fairly easy to put together.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed: Apr. 24, 2012
It is less a pudding and more cake or flan. I like my lemon stuff more zingy-tart. I even added lemon zest and I found more sweet than tart. Oh well. It wasn't bad, but not to my taste.
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Photo by Cathy

Cooking Level: Intermediate

Home Town: Everett, Ontario, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Jan. 11, 2012
SHUT THE FRONT DOOR!! This is amazing. I baked in 5 individual custard cups sprayed with Pam. Sprinkled with course sugar. I then placed the filled cups in a water bath & baked for 28 or 30 minutes. Used Way more lemon than the recipe called for & also added some lemon zest. It is hard to belived that something that only took 10 minutes to get ready to go into the oven could be so awesome. It is like eating lemon pie. I will make this again & again. Am going to try with limes next time.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Auburn, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Dec. 12, 2011
I followed the recipe to a T and won't be changing a thing in the future. Wonderfully light cake and a luscious lemon custard underneath !! The lemon isn't overwelming, but just right. We love this pudding. Don't spoil it with any additions - enjoy as is. My only comment is that for 4 portions you have to scale the recipe to 6
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Cooking Level: Expert

Home Town: Newcastle, Kwazulu-Natal, South Africa
Living In: Uithuizermeeden, Groningen, Netherlands

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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Photo by Deb C
Reviewed: Dec. 7, 2011
I baked these in individual ramekins and reduced the baking time by five minutes. I also added a little lemon zest to add a little more lemon flavor. The dessert was very good but just a little too sweet for my taste.
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Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed: Aug. 17, 2011
The top part was like a sponge cake and it was very good, but the bottom part, the sauce/pudding, was too saucy, like a liquid consistency with lumps. After chilling it, it only thickened up a tiny bit, wasn't like pudding at all. But still tasty. I used the sauce part to pour over a big chunk of the cake part. Good, but strange.
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Home Town: Culpeper, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Sep. 11, 2010
Absolutely superb! So easy to make, and so delicious. Exactly what I was looking for. I took word of advice from first review, and sprinkled raw sugar and some zest on top - spectacular! Highly recommend this recipe. I did have to cook it for 15 minutes more than stated, but that is likely because of my darned oven!!
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Photo by zeeland55

Cooking Level: Expert

Living In: Wanganui, Manawatu-Wanganui, New Zealand

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Jan. 20, 2010
UH-MAZING!!! This doesn't make hardly any, but it is soooo gooooood! Light and fluffy deliciousness! Thanks for the recipe!
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Photo by scott's sunshine

Cooking Level: Expert

Home Town: Ravenswood, West Virginia, USA
Living In: Grove City, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
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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Photo by Terri's Best Recipes

Cooking Level: Expert

Home Town: Philadelphia, Mississippi, USA
Living In: Spring Hope, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
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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