Rating: 5 stars
11 Ratings
  • 5 star values: 11
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"This light and tangy lemon dessert satisfies my longing for lemon pie," said reader Jeanette Hennings about her original version of this recipe. We added loads of berries for a more summery take. The tender berry cake rises to the top, and the creamy lemon cake sinks to the bottom.

Jeanette Hennings
This Story Originally Appeared On sunset.com

Gallery

Credit: Oxmoor House

Recipe Summary

cool:
30 mins
total:
50 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan.

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  • In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended.

  • In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.

  • Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.

  • Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar.

  • Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

189 calories; calories from fat 30%; protein 4.4g; fat 6.3g; saturated fat 3.2g; carbohydrates 30g; fiber 2.9g; sodium 83mg; cholesterol 82mg.
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