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.
Was this review helpful?
3 users found this review helpful
I cut this recipe in half and bake it in a bread pan for 50 min. I have made it a few times...