Photo: Oxmoor House
Total Time
50 Mins
Cool Time
30 Mins
Serves 6

"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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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

Step 7

Note: Nutritional analysis is per serving.

Ratings & Reviews

large baking dish

March 16, 2016
has anyone tried this in a larger baking dish rather than ramikins

ebelle's Review

June 23, 2013
Very tasty light dessert. Made with blueberries and skipped the butter.

castiers's Review

May 12, 2013

H2OQueen's Review

March 22, 2013
I used frozen raspberries from our garden last spring and this worked great. This recipe was super easy and absolutely delicious!! I brought this to our supper club and everyone wanted the recipe.

ShahedaWienandt's Review

July 10, 2011

guerita21's Review

August 10, 2010
Love this recipe! It was super easy to make and really tasty. My teenager niece and her best friend even liked it. I also, added home-made whipped cream to top it off. So. Good. I will definitely make this again. Note, I used an all-purpose gluten-free flour and almond milk instead of what is listed here.

2sweetlu's Review

March 27, 2010
This is a wonderful dessert with very few calories. I love the different textures you get with the pudding on the bottom with cake on top. I forgot to put in the butter and it was still fantastic. Easy, quick...making again tonight for guests.

IdahoGal's Review

August 30, 2009
Made this recipe for a weekend get-together of some gal friends - everyone loved it and asked for the recipe! It was very easy to make and tasted much richer than it is.

Bianca09's Review

August 05, 2009
I wanted something light for dessert after a meal of pork chops and veggies and this was a hit! I will definitely be making this recipe more often, it was airy and fruity and the perfect size serving. I substituted blueberries for the raspberries and it came out delicious! Plus I skipped on the powdered sugar. Very easy and tasty!!

shaelyn's Review

July 27, 2009
I'm a novice in the kitchen and made this recipe with no trouble. It's easy enough for a beginner but beautiful enough for a special occasion. And it's delicious -- a light and relatively healthy dessert. I substituted freshly picked blackberries for raspberries. Perfect!