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Baked this in individual ramekins and baked for 30 minutes in a water bath. Delicious?
Very good! I chose this recipe because it has more lemon juice than most, without increasing the flour significantly and with less sugar, to boot! I like my lemony things to be LEMONY and this is, without being TOO tart. Hubby likes it, too, so it's a keeper. Thank you!
This was great. My aunt was a wonderful cook and she used to make a dessert like this. I came searching for a recipe to recreate the great memories I had of it and I found it! Delicious!
This fit the bill! I was looking to replicate a dessert I had over the weekend and this was close enough. Not too sweet, perfect amount of tartness. I had a difficult time keeping myself away from the pan. It's good just a few minutes out of the oven or sitting on the counter for an hour. YUM!!!
Made this for my family the other day. They all commented that it was very delicious. It had a distinct lemon taste. So light and custardy. Will make this again soon. Thanks for posting.
OOOOOH yum!! I used 1/2 Splenda, 1/2 sugar, used 1 cup apricot nectar in place of the milk, and a 9" round cake pan set into a 9X13 baking dish then filled with hot water. The lips of the cake pan rested on the sides of the baking dish and the set up was perfect. What a wonderful lemony dessert..it was an inviting orange colour due to the apricot nectar and the bright orange yolks of free range eggs we use..done in 40 minutes without the need for the foil, though it was getting to the dark side..we didn't bother with the dusting of icing sugar or any other additions and...the two of us ate the whole thing (oink!) You have good recipes, M&Mers.
Ive made a similar dish like this before, loved it then and love it now. Light, a little bit tart and not too sweet. The base gives a lovely lemony custard and the topping is soft and spongelike. Yummy!! Served with a scoop of french vanilla ice cream and a dollop of cream.
Made this for dessert for dinner last night. What a great, light lemony taste! Thanks much!