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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Reviewer:

susib

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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Reviewer:

Cathy

Cooking Level: Intermediate

Home Town: Everett, Ontario, Canada

Living In: Toronto, Ontario, Canada

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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Reviewer:

Kris

Cooking Level: Intermediate

Living In: Auburn, Washington, USA

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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Reviewer:

Melissa Scholte

Cooking Level: Expert

Home Town: Newcastle, Kwazulu-Natal, South Africa

Living In: Uithuizermeeden, Groningen, Netherlands

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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Reviewer:

Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

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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Reviewer:

pb1717

Home Town: Culpeper, Virginia, USA

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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Reviewer:

zeeland55

Cooking Level: Expert

Living In: Wanganui, Manawatu-Wanganui, New Zealand

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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Reviewer:

scott's sunshine

Cooking Level: Expert

Home Town: Ravenswood, West Virginia, USA

Living In: Grove City, Ohio, USA

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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Reviewer:

Terri's Best Recipes

Cooking Level: Expert

Home Town: Philadelphia, Mississippi, USA

Living In: Spring Hope, North Carolina, USA

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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