Loved, loved, loved this recipe. It wasn't hard at all. I followed directions exactly. I beat the egg whites stiff first and then in another mixing bowl of my Kitchenaid beat the egg yolks, lemon juice, sugar, and softened butter about 4 minutes on medium high just as recipe directed. Because we have a milk allergy family member, I used coconut milk instead of milk. I even added the beaten egg whites on low speed in the Kitchenaid (something I usually don't do/I am a folder) but I thought what the heck, try it and it worked beautifully. I used the water bath and it wasn't a big deal. I used my big 13X9 cake pan and set the 8X8 inside it after testing for water level. It baked up just great-delicious lemon curd on bottom and tender sponge cake on top. Family of guys loved it. Sprinkled with powdered sugar/might decrease sugar a bit since using the coconut milk. Might also add some coconut next time to see where it ends up, in lemon curd or cake part. I am an experienced scratch cook for many many years and this is wonderful. Don't give up on it, ingredients aren't expensive and its low fat. I just followed the directions. Doesn't get easier or better and I always have these ingredients in my cupboard and frig. Last minute dessert anytime.
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Loved, loved, loved this recipe. It wasn't hard at all. I followed directions exactly. I...