Reviewed: Jan. 13, 2012

I cut this recipe in half and bake it in a bread pan for 50 min. I have made it a few times now and it's delicious. I only give it three stars because as is, it's too sweet and too mild on the lemon flavor, but I really appreciate the overall idea of pudding on the bottom, cake in the middle, and spongy meringue on top. When I cut it in half, I don't cut the lemon and zest in half. To balance out the additional juice, I add another egg yolk. Lastly I reduce the sugar by 1/4 c. (for 1/2 recipe). I also tried this with limes, but found lemon to be better. It works great with whole wheat pastry flour.

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Reviewer:

Heidi

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Nov. 30, 2011

this was delicious!!!!!! i mean, delicious. i cut the sugar too, down my 1/2 cup but next time i will cut it by 3/4. i also used meyer lemons which was super tasty!

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Reviewer:

bettystalker

Reviewed: Sep. 2, 2011

I made this recipe last night and it was delicious. I did put 1 1/2 cups of sugar instead of 2 like others mentioned and I did put a little bit more lemon juice. It was easy and amazing.

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Reviewer:

painperdu

Reviewed: Apr. 25, 2011

I followed the recipe exactly and it was very sweet. I didn't taste the lemon and I baked it 15 minutes beyond the designated time and there was a puddle of goo at the bottom of the baking dish. This is the third lemon recipe that I've tried from allrecipes that has failed.

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Reviewer:

sonn13

Reviewed: Feb. 15, 2011

Amazing texture, and with a gluten-free flour blend (and 1/4 tsp xanthan gum), it was awesome. However, less sugar is needed! TIPS: Cook in lower third of oven for best rising, be certain that not a speck of yolk or fat is in the egg white bowl when whipping, let egg whites come to room temperature before beating, and Do NOT eliminate the sugar from the egg white mixture, as it (chemistry-wise) contributes to stability/firmness, but we did leave out 1/2 cup from the flour mixture. I am unsure of how much the sugar contributes to the texture of the cake portion, but will attempt to play around with the sugar (less), flour (more), and tang (more) proportions. Otherwise this is a true winner.

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Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

Reviewed: Jan. 13, 2011

This was wonderful and better than expected! But there were complaints ---- not big enough for 2nd helpings. Next time, I'll double it.

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Reviewer:

Pat

Reviewed: Jan. 8, 2011

""YUMMO"" enough said!!! I just made this and it is scrumptious. I reduced the sugar so as to have more tang then sweet. Thanks for sharing a great recipe.

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Reviewer:

soundwrite01

Cooking Level: Intermediate

Reviewed: Jan. 6, 2011

This was GREAT....will make it again in the summer. So light and refreshing. Was quick and easy to prepare.

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Reviewer:

linderlu

Reviewed: Aug. 28, 2010

Elegant! Very pleased with the results. Tried it with lime too and was equally lovely.

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Reviewer:

sab

Cooking Level: Intermediate

Reviewed: Jun. 22, 2010

(GLUTEN FREE OPTION!) My daughter made this yesterday following a few suggestions made by others as well as making it gluten free. Use fine white rice flour for the all-purpose. Use the zest and juice of 2 whole lemons. Cut back the milk to 1 cup. Cut sugar to 1-1/2 cups. Cover about 15 minutes into baking. We didn't eat it until after it had chilled in the fridge, so it had a stiffer texture than some of the pictures showed (and it's not a normal cake-like or pudding-like texture, so don't be surprised.) And, wow, absolutely delicious! We will definitely be having this again!

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