Fairly easy to make. I used all the zest from one lemon and there wasn't anything subtle about the flavour, it was lovely. Done in 6 8 oz ramekins they seemed a little small in size, but it was about half pudding and half cooked. I let them cool but didn't refrigerate, I think I'd rather eat them warm, personally.
Rated this a 4 from my personal bias, it wasn't a rich dessert, nor chocolate. For a lemon dessert I'd rather have lemon squares, or lemon meringue pie.
Just made these for dessert to finish off a lovely dinner party. They were delicious; creamy with just the right amount of tartness from the fresh lemon. Everyone raved. I just love the fact that these can be made a day ahead - perfect for entertaining. My cakes did not have much 'pudding' at the bottom, if any at all, when they were served but they had a wonderful texture. The recipe only made enough for 6 of my ramkins, but the volume of the whipped egg white could be the reason for this outcome. A keeper recipe!
Made this for Easter and not only did they make a great presentation, they were delicious! I served with whipped cream & fresh blueberries on top. My guests loved them & I will definitely make agin.
I made this for a dinner party and it was a huge hit. Delicious!
Made this for a dinner party last night and it was a huge hit. People actually froze and closed their eyes and made noises. It was great. Plus since you can do it ahead of time, it's perfect for entertaining.
This is a KEEPER! The flavors are wonderful and the buttermilk gives it a little kick. The top part has the consistency of a light cheesecake - and the pudding is heavenly! I have tried a couple of different lemon pudding cake recipes and this is by far the best - and the only one I'll be making from now on. Also used an 8" ramiken, so cooked 31 minutes. They were perfect.
What a "winner" of a recipe! As one reviewer stated, much easier to make than the recipe reads. The texture is light and the flavor is wonderful. This is a recipe that encourages one to linger over dessert!
Everyone loved this! These were easier to make than the recipe appears. I used somewhat larger ramekins, and increased the cooking time by a few minutes. They lasted several days in the fridge, tightly covered.
This is a really fabulous dessert, and the recipe comments are right--these have to be hidden in case someone eats all of them before serving time! The lemon taste is subtle, the texture is light and airy, and makes 9 servings in the usual smaller ramekins.