Reviewed: Sep. 27, 2009

Perfect! This was a great light dessert after a grilled salmon dinner. I put this in the oven just as we started dinner, and it was ready when we were ready for dessert. As other reviewers have noted, the proportions were just right. The crispy meringue on top, the spongy cake in the middle, and the lemon pudding on the bottom was heavenly. Thank you!

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singaporesylvia

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 19, 2009

I used to make something like this when I was a kid, and as a lemon lover I must admit that I love it, especially because the proportions were just right. Thanks for the awesome recipe!

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jazzwoman

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Reviewed: Mar. 1, 2009

It's good, not great. It has a nice top meringue layer at the top and a soft lemon pudding at the bottom. The meringue imparts to strong of an egg white flavor especially since there is no extract to give it flavor. I did a trial run before i was going to serve it to company and glad I did. I will not be making this for guests. A quick, fun easy dessert if you're short on supplies in the house. I used three 6oz. ramekins and it only came up halfway the dish, so two ramekins would definitely give a nicer appearance and healthier serving.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 19, 2008

great lemony flavour - a little too sponge-cakey to be pudding. but really great lemony flavour. 2nd time, i undercooked, a huge improvement

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namazzi

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2008

This recipe is so good! I have made it with real sugar and fake. Both are delicious. I also don't skip out on that lemon peel. It gives it that punch that most lemon desserts need, I think.

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Karyn

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Reviewed: Sep. 2, 2008

This had good flavor. I didn't have ramekins but I had glass custard bowls. I guess they held more than a ramekin would because it took an extra 20 minutes to cook. The tops had browned without having the knife come out clean. The texture was just ok, a little liquidy. So my recommendation is if you don't have ramekins, make sure you measure out exactly 6 oz in each dish.

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ALYSSA

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 29, 2008

it Just melts in your mouth.Everyone loved at home..

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sania

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Reviewed: Aug. 13, 2008

Wow! Great lemony flavor. My husband said that this was definitely a keeper. I've made it twice just as written and we love it.

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Gloria

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Greenville, Texas, USA

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Reviewed: Aug. 9, 2008

I followed this recipe as written and the results were excellent. Yield was 3 ramekins 6oz each. Would definitely make this again :)

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TheCosmeticQueen

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

Absolutely delicious! Just the right amount of sweet without being overpowering. I made it with Meyer lemons, which was outstanding.

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Storyweaver

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Reviewed: Dec. 2, 2007

This lemon sponge pudding is tart and tasty! I used four ramekins instead of two and the portion was just right for that little bit of dessert to top off a meal. I had one last night when it came out of the oven. Hot and creamy lemon custard bottom with a fluffy slightly crusty meringue/cake top. Then I had another one cold from the fridge with my morning tea and it was just as good cold! Note that this recipe has no added fat or salt unlike my other lemon sponge pudding recipes. It is quick to put together (less than 20 minutes). I especially like the fact that these are baked in ramekins - it makes a prettier presentation than the usual one baked in an 8" square pan. I used red ceramic ramekins and the effect was charming and appetising. Lovely recipe for those who don't like desserts to be too sweet. Perfect for those of us who like tart lemon. Thanks for the recipe.

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