"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.
has anyone tried this in a larger baking dish rather than ramikins
Very tasty light dessert. Made with blueberries and skipped the butter.
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.
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.
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.
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.
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!!
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!
Quick, delicious, healthy, and beautiful! Will make again soon
