Reviewed: Apr. 20, 2012

This is a great desert. Light & lemon-y. Easy to make and really delicious. I doubled the recipe and baked in four 10 oz ramekins. Baked for 35 mins and they came out perfect. This recipe is a keeper!!!

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Reviewer:

Blythe Wilhelm

Cooking Level: Expert

Home Town: Apple Valley, California, USA

Living In: Petaluma, California, USA

Reviewed: Jan. 25, 2012

Must make double, there wasn't enough! I put mine in one large ramekin dish and worked fine. yummmm!

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Reviewer:

Lynda

Reviewed: Jul. 2, 2011

This was amazing! It had a great lemony taste. Great recipe!

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Reviewer:

mgjz

Cooking Level: Intermediate

Reviewed: Mar. 16, 2011

Delicious as is.

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Reviewer:

DebbieT.

Reviewed: Feb. 5, 2011

This was delicious! I put it in two, eight-ounce ramekins and it worked perfectly...except that we wanted more! However, the recipe is perfect for keeping you to an individual serving.

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Reviewer:

Kim C.

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

Reviewed: Jan. 2, 2011

very very light & lemony. great for after a heavy meal. I used 2 Tbsp flour, not 2 tsp, baked in an 8x8 pan for 45 min. Ramekins would make a better presentation (as called for). Will make again for sure.

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Reviewer:

Cheryl

Reviewed: Dec. 31, 2010

FABULOUS dessert! Super easy and loved the tang- husband loved it! Portion size was perfect (despite wanting more!) Couple issues that were my fault- got distracted and couldn't remember where I was with measuring out the flour- didn't know if I was at 1 1/2 or 2 tbsp... then realized it was supposed to be TSP! Still turned out great! And timer on oven decided to poop out, so not too sure how long they were in the oven for- felt like longer than they should have been, but not sure. Will definitely be adding this as a regular dessert- and next time will pay more attention!

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Reviewer:

food4fit

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Reviewed: Sep. 26, 2010

This was sooooooo good! Very tart and sweet. I wanted to eat more and more!

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Reviewer:

Shyloh

Reviewed: Jan. 23, 2010

The texture was great! It really came out as a nice pudding, however way way too much sugar for my tasts!!! I suggest cutting at least half the surgar. If you think about it its nearly half sugar!!!???

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Reviewer:

constantintrudel

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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