Great. Exactly the recipe we all need, more for 4 people in my book though. Cheap, easy and fast, and tastes fantastic. My French husband thinks this is the top of the top, and wants me to make it for his inlaws, which I will do. Great recipe!
YUM! I didn't have a gratin pan so I baked this in a 9X9 glass pyrex dish and it worked fine. The top layer is very light and fluffy, almost souffle like and the bottom is a nice lemon pudding. This household voted 2 liked it 2 didn't but I think for the 2 who didn't it was the texture - it not really cake-like. I personally loved it and give it a 5 star.
Excellent , light and not too sweet. Suggest kicking up lemon with 1/2 to 1 tsp lemon extract top with whipped cream . Equally good at room temperature or chilled.
So light and delicious , I beat the egg whites first with the clean beaters, then beat the cake batter with the same beaters .my husband couldn't stay away from it ! When I make it for company , I'll serve it in goblets and stick a few rolled cookies in it :).
This was excellent. I will make it again and again.
Very good! I will make it again. I've never had anything quite like it and it was very delicate and delicious.
My lemon loving daughter absolutely loved this! She has requested that I double the recipe the next time. She also wanted the next time to be the very next day. Looks like this is going to be made frequently.
We love Lemon anything and this sure was delicious,I used half splenda and half sugar
This was good, however, I tried to use Splenda in place of the half cup and 2 tablespoons sugar and used regular sugar with the egg whites. I maybe should have used half splenda and half sugar cause it was pretty tart. I still really liked it though.
HI Bev: Very nice recipe. I used a little extra lemon as well as the grated rinds. We like a lot of lemon. Light airy chiffon like cake and nice creamy custard. Reduced sugar (WheyLow D) to 1/2 cup, but still too sweet, so will reduce it even more, while trying not to compromise integrity. Also will try egg substitute and see how that works. Used 2% milk as that is what I had. Will try with FF next. No butter was great and main reason I tried this recipe over others. Will make many times. Thank you Judy in WA