Photo: Oxmoor House
Total Time
50 Mins
Cool Time
30 Mins
Yield
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

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

ebelle's Review

Bianca09
June 23, 2013
Very tasty light dessert. Made with blueberries and skipped the butter.

castiers's Review

shaelyn
May 12, 2013
N/A

H2OQueen's Review

H2OQueen
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

ShahedaWienandt
July 10, 2011
N/A

guerita21's Review

IdahoGal
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

Verena
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

guerita21
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

ebelle
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

flageolet
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!