3 Reviews

I made this dessert last night for my father-in-law's 85th birthday. Lemon is his favourite. It was delicious and looked exactly like the picture. Be sure to use 6 oz. souffle dishes. The little cakes come out perfectly. I will definitely make this again.

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Galley Grub Gal February 03, 2012

Bought a bag this week and was quick to make your pudding cake which proved far superior the the boxed one of many years ago. Remember that? I had my first after a few hours in the fridge but leaving them in overnight made all the difference in the world, even my hubby (who dislikes anything lemon) scoffed his up like there was no tomorrow. I made mine in souffle cups and will definitely make these again...and again.

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Julie B's Hive August 12, 2011

This was awesome and that's a report from a person who is particularly sensitive to acidic food. I would eat this even if it burned my stomach for three hours afterward. My first experience with expensive Meyer lemons but certainly won't be my last. There definitely is a flavor difference in the end product. The recipe sounds a bit more complicated than it truly is. I didn't want to bother with the souffle dishes so I poured the batter into a 10"x 6 1/2" baking dish and used a 9"x 12" as a water bath. Next time I'll try flipping the finished souffle dishes. I'd like to see that. I'm wondering if this would work with key limes and a bit more sugar. Nice share, toni.

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sugarpea March 16, 2008
Meyer-Lemon Pudding Cake