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Showing 1-4 of 4
By Miss Fannie
on June 20, 2013
This was a delightful dessert. I had a bite as soon as I pulled it from the oven. It was warm, lemony heaven.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 06, 2009
By Sydney Mike
on July 07, 2009
As with TasteTester, I used 4 large custard cups for this recipe & this very lemony dessert was AWESOME, but then we're lemon lovers, so. . . ~ I even used generously rounded measures of the lemon zest! Thanks, much, for a great lemon treat! [Tagged, made & reviewed in Maky My Recipe tag]people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 10, 2009
My sons love recipes with lemon, so this one caught my eye. It turned out beautifully browned after baking (and thank goodness they didn't rise up over the custard cups -- I only had 4 and filled them to the top). They came out with a cake-like layer on the top and a very pudding-like layer on the bottom. When I took them out of the oven, let them cool for about 20 minutes and served them, there was a crisp topping like a creme brulee; your spoon cracked through the top and made for a great texture with the other layers. After refrigerating the one that was left, the top crust got soft -- for the very best texture and taste I would recommend serving them before refrigerating them. Thanks for posting, Pat!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (199 g)
Servings Per Recipe: 6
The following items or measurements are not included:
powdered sugar icing