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03/28/2020
I made this today and just ate it. Yum Yum! This was very good, just like the chocolate pudding cake. I did use Cup 4 Cup Gluten Free Flour and it worked perfect. Don't know what the difference would be with AP Flour. I added more Lemon rind and a little more lemon juice. It had the perfect tang and sweetness. Cant wait to make it for my lemon loving friend! Thank you!!
03/20/2014
made this the other night. followed recipe with no alterations...was so so...was lacking something. was better the next day out of the fridge.
03/19/2014
Oh My, I made this and it was lemony and delish. It's part cake and part pudding. It reminds me of the chocolate lava cake whereas the chocolate cake is on the outside and the chocolate pudding explodes in the center. This is the lemon version which I like better. Ps I used non gluten flour and a little extra lemon zest and juice to make it delish. hint...leave overnight in refrigerator, it jells and tastes better. Also top with color sugar for that added appeal. Wish I could post a photo..
04/03/2013
I made this dessert last night. Oh it was a hit. We really enjoyed this. It's so simple to make. Thanks for this amazing recipe.
04/02/2013
When I added the lemon juide and grind to the milk, of course, it curdled!! Is this not supposed to happen?
06/17/2012
Terrific - elegant, easy and delicious. I added 2 teaspoon of lemon zest and melted the butter before combining with the egg yolks - made it easier. Btw, it took 3 lemons to get 1/3 cup juice. Beautiful presentation.
04/16/2012
I made this twice in ramekins . They are great warm or cold.. Personal preference. I plan on using regular salt next time. The sea salt doesn't dissolve . Has anyone baked it in a baking dish? How long do you bake it?
04/14/2012
I made these last week and everyone raved about them. A perfect light dessert. The recipe says that you can make them up to 4 hours in advance but I made them the night before and had no issues. I will definitely make these again.
03/27/2012
These were amazing! I didn't have the egg aftertaste either...but that could be because I pretty much inhaled my portion. I think it tasted better cold, so make it the night before. Tastes more lemony and refreshing.
03/25/2012
Delicious! Had no aftertaste as the previous poster said. Baked the ramekins for 40 minutes. Next time, I'd bake for 45 minutes, or even more.
03/17/2012
It was good but had an egg-white 'aftertaste'. May tinker with it some more.
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