Rating: 3.97 stars
58 Ratings
  • 5 star values: 23
  • 4 star values: 19
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 4

This is a recipe I found in my grandfathers recipe box. I made it the first time simply because I happened to have all the needed ingredients. Now I make it because it tastes so yummy!!

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • In a large bowl, stir together the flour and sugar until well blended. Stir in butter until smooth. Gradually beat in the egg yolks, lemon juice and milk. In a clean glass or metal bowl, whip egg whites with an electric mixer until stiff but flexible peaks form. Fold egg whites into the lemon mixture. Transfer to a casserole dish.

  • Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.

Nutrition Facts

266 calories; protein 5.4g; carbohydrates 41.7g; fat 9.2g; cholesterol 124.8mg; sodium 89.1mg. Full Nutrition
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Reviews (49)

Most helpful positive review

Rating: 4 stars
11/14/2003
This is actually more of a pudding cake where the batter separates out during cooking into a top spongy layer and a bottom sauce-pudding layer. It is extremely good with the following changes: 1/4 cup flour instead of 3 1/2 Tablespoons 1 tablespoon butter instead of 2 1 cup of milk instead of 2/3 cup zest and juice of one lemon (or a juicy lime) bake in a 1&1/2 quart dish that has been sprayed with cooking spray and placed in a Bain-marie (water-bath). Read More
(77)

Most helpful critical review

Rating: 3 stars
04/17/2003
Not quite what I had expected- it had a nice tart taste but I think I put it in too shallow of a dish. It seemed to be done cooking early. Read More
(8)
58 Ratings
  • 5 star values: 23
  • 4 star values: 19
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 4
Rating: 4 stars
11/14/2003
This is actually more of a pudding cake where the batter separates out during cooking into a top spongy layer and a bottom sauce-pudding layer. It is extremely good with the following changes: 1/4 cup flour instead of 3 1/2 Tablespoons 1 tablespoon butter instead of 2 1 cup of milk instead of 2/3 cup zest and juice of one lemon (or a juicy lime) bake in a 1&1/2 quart dish that has been sprayed with cooking spray and placed in a Bain-marie (water-bath). Read More
(77)
Rating: 5 stars
02/12/2007
I used the juice & zest of one lemon but otherwise followed the recipe. I topped the pudding w/ raw sugar before baking to get a caramelized coat of sugar on the top. I garnished w/ lemon zest & another sprinkling of raw sugar after baking. We loved this dessert & will have it over & over! I baked it in a 1 1/2 quart souffle dish & served it in parfait glasses but next time I will decrease the cooking time & bake it in individual ramekins. I'm eager to try this w/ limes too. And oranges. Thanks for sharing the recipe Chessette! Read More
(61)
Rating: 5 stars
02/08/2007
Love this! I didn't alter the recipe at all and it was fabulous! Reminiscent of lemon bars and lemon merengue pie. This seperates into two wonderful layers, cake on top, pudding on the bottom. My new comfort food! Thanks for sharing this one. Read More
(58)
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Rating: 5 stars
08/26/2005
I made all the changes according to an earlier reviewer...with even less sugar (2/3 cup) and even more lemon juice & zest (1 1/2 lemons 1/4 cup). It was the BEST lemon dessert I have ever eaten. YUM! So utterly delicious and unusual. Thanks for sharing your recipe! Read More
(30)
Rating: 5 stars
01/11/2012
SHUT THE FRONT DOOR!! This is amazing. I baked in 5 individual custard cups sprayed with Pam. Sprinkled with course sugar. I then placed the filled cups in a water bath & baked for 28 or 30 minutes. Used Way more lemon than the recipe called for & also added some lemon zest. It is hard to belived that something that only took 10 minutes to get ready to go into the oven could be so awesome. It is like eating lemon pie. I will make this again & again. Am going to try with limes next time. Read More
(26)
Rating: 5 stars
10/29/2003
This was an easy and very tasty desert. Very light. Wounderful lemon flavor and creamy smooth texture. If I would of had it out I would have expected it to take a lot more time to make and be more complicated. Had all ingrediants on hand. Is good warm or cold. Thanks SHYPURPLE Read More
(17)
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Rating: 5 stars
11/14/2006
yummy just like what my nana use to make us when we were kids Read More
(9)
Rating: 4 stars
10/29/2003
Easty and quick to make and a big hit with my guests. Read More
(8)
Rating: 3 stars
04/17/2003
Not quite what I had expected- it had a nice tart taste but I think I put it in too shallow of a dish. It seemed to be done cooking early. Read More
(8)