Reviewed: Jan. 14, 2010

My dad loves lemon, but this was too sweet, and the "pudding" was soupy. After we ate the "lemon souop" we put the leftovers in the fridge and THEN it turned to Custard/Lemon.

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2 users found this review helpful

Reviewer:

Meadow Brady

Cooking Level: Expert

Living In: Alma, Michigan, USA

Reviewed: Dec. 17, 2009

This was easy and delicious! I will be adding this recipe to my "most popular" things to make during the holidays or any time. It is superb. And yes, it's supposed to be runny...

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3 users found this review helpful

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AZPAPILLION

Cooking Level: Intermediate

Living In: Arizona City, Arizona, USA

Reviewed: Aug. 7, 2009

absolutely loved it!!!!!! i added a teaspoon of baking powder, no zest and 1/3 a cup of lemon juice,i wanted it more cake like.. came out amazing! thanks x

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Reviewer:

Ninalicious

Reviewed: Jul. 6, 2009

I found this to be way to sweet and not to have a lemony taste at all. Also I found that the layers didn't separate, the top seemed to mushy and the bottom too gelatinous.

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Cooking Level: Intermediate

Living In: Newmarket, Ontario, Canada

Reviewed: May 11, 2009

I'm not really sure if the issues with this cake were due to the cake itself or the baker but this did not turn out well for me. I made it exactly as the recipe read but when I cooked it the top portion came out really soggy. It was beautifully golden on top and I could see the custard pudding consistency on the bottom but I could not get the top to taste done. I covered it so that it would stop browning and tried to cook in a bit longer but I think this made things worse. Also, I was hoping it would have a more tart lemon taste. I just might not be a custard pudding cake kind of person!

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Reviewer:

Samantha

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Bellevue, Michigan, USA

Reviewed: Apr. 30, 2009

I made this tonight and was pleasantly surprised how it turned out. Fairly easy to make, the cake/top part was nice and spongy and the pudding was a good consistency. I followed other reviews and cut back a little on my sugar (1.5 cups vs. 2 in the recipe) and added more lemon juice (3 Tbs). Even without the powdered sugar on top (didn't haev any), it was still more sweet than lemon-flavored. Next time, I will add even more lemon juice and zest. Definitely add a lot more lemon juice than the recipe calls for. Overall, really good.

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Denise

Reviewed: Apr. 3, 2009

This recipe was great! Instead of using the 2 quart dish, I used a 1 quart and slashed all the ingredients in half. I worked out really well because 1 quart makes easily enough for 4 people. The dessert is so rich that you'll only need a small sliver of it, and you can really taste the lemony tartness. My husband loved it!

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1 user found this review helpful

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Bananawaffles

Cooking Level: Beginning

Living In: Rio Rancho, New Mexico, USA

Reviewed: Mar. 15, 2009

This was excellent and everyone loved it...but everyone also agreed, it was just too sweet. I will cut the sugar in half the next time I make it.

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Reviewer:

aeangel

Reviewed: Feb. 27, 2009

Maybe I messed up, but it never really left the wet pudding stage. It was like the filling of lemon bars with a merengue top. tasted yummy though.

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wantolearn

Reviewed: Feb. 26, 2009

Did NOT turn out well. I don't know if I did something wrong, but it was too custardy and not very puddingy (if that's a word). It almost had the texture of quiche on the bottom (disturbing when you are expecting pudding), and I pulled it out of the oven early! There wasn't enough lemon though I added extra- I won't be making this again.

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1 user found this review helpful