A quick lemony dessert that is like an airy, fluffy lemon cloud. The batter magically separates into two layers when baked—a smooth lemon custard topped with delicate lemon cake.
On a hot day everyone loved the not-too-sweet taste of lemons singing, as well as the light texture.
I added a tad more zest, including some Meyer lemons. Served with raspberries.
I also tried with ramekins, which were sooooo lovely with a tiny pansy from garden adorning each. However, WAY more than 6 ramekins 😊 After filling 10, I also filled a smaller soufflé dish. Liz -- I'm curious, what size ramekins and what is your recommended baking time for those instead of larger dish? Unsure, I was checking too frequently and lost a tad of the lift.
On a hot day everyone loved the not-too-sweet taste of lemons singing, as well as the light texture.
I added a tad more zest, including some Meyer lemons. Served with raspberries.
I also tried with ramekins, which were sooooo lovely with a tiny pansy from garden adorning each. However, WAY more than 6 ramekins 😊 After filling 10, I also filled a smaller soufflé dish. Liz -- I'm curious, what size ramekins and what is your recommended baking time for those instead of larger dish? Unsure, I was checking too frequently and lost a tad of the lift.