My husband and I both really enjoyed this dessert last night. That said, I used the juice and zest from one whole lemon, which amounted to about 1 T. of zest and about 3 1/2 T. of lemon juice. I think the lemon flavor was fine. I agree with some of the reviewers who said it was a little too sweet, so I would cut out some of the sugar next time. I also thought that the pudding was a little too runny even though I baked it for the full 60 minutes, uncovered. (It's still runny even though it's been in the refrigerator overnight.)I might use a little less milk next time. The recipe is very similar to an over 100 year old recipe that I use for a lemon sponge pie.
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My husband and I both really enjoyed this dessert last night. That said, I used the juice and...