This is a family favourite. The top is light and fluffy, almost like a soufflé, while the bottom is a delectable lemony sauce. I like it served chilled.
We have had this recipe in the family for ages but with a slight difference. We use whole egs and we cut the lemons up inot quarters, put ALL the ingredients into the liquidiser and whizz till all ingredients are mixed. Pour into greased ovenproof dish and bake in ban marie (pan of hot water as in this recipe) - 13 Aug 2012
I found allrecipes when looking for a simple dessert idea. I can cook but have a very busy life so never really seem to develop my skills. When I invite friends for dinner I have a impending sense of doom as the date looms and I realise I have to produce a lovely pud (cakes and desserts being my least attempted area). However, this was so simple to make - exactly as described and was an incredible success ... made me feel like an accomplished cook. It truly was one of the most delicious desserts I've ever tasted and was an absolute smash hit. I made sure I followed instructions to the letter with measurements and using an electric hand mixer. I would say that the recipe served 6-8 people and certainly not 12. Highly recommended - you will love it!! - 27 Jan 2013
This is an amazing recipe, it will be one my favourites. Light fluffy top with smooth custard like sauce underneath. I did put half castor and half demerara sugar as that was what I had in. I sieved all the dry ingredients and it worked fine. Only one complaint, I halved the recipe which stated that it was for 12 persons for our family of 4 and almost didn't have enough it was so yummy! Thanks great recipe! - 23 Dec 2012