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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!

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Kasha February 02, 2004

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.

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DDW January 05, 2004

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 :).

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REENEEGIRL January 31, 2015

This was excellent. I will make it again and again.

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lakehouse January 27, 2010

Very good! I will make it again. I've never had anything quite like it and it was very delicate and delicious.

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rosemere October 16, 2009

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.

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JPsBarbie September 08, 2009

We love Lemon anything and this sure was delicious,I used half splenda and half sugar

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NoraMarie January 19, 2009

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.

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Connie Lea January 10, 2009

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

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godbreathed01 December 08, 2008

This was easy and delicious, if you're a lemon lover. I reminded me of a souffle-like cake. It wast THAT light. Everyone liked it but I loved it. Try it, you won'd be dissappointed. Thanks Bev

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Marich April 07, 2008
Lemon Pudding Cake