I’m a sucker for lemon desserts. Tart and sweet is kind of like chocolate and salty–you can just keep eating its perfection forever. (OK, that’s not necessarily a good thing.)
I came across the recipe this morning on VocalPoint and something in it just screamed, “Make me, Jessie!” I knew all I would need was lemons, so I listened the voice. I am bringing dinner to my Bible-study group tomorrow night and thought it would make a perfect sweet ending. As a somewhat wise cook, however, I also knew I’d better test it before I took a new recipe to a bunch of people I’m just getting to know. Wouldn’t want to poison anyone.
This dessert is like a sponge cake on top and a custard on the bottom. Mmmmm. It’d be even better with a scoop of vanilla ice cream on top to balance out the tart lemon. Maybe I’ll pick up a pint for tomorrow night. (If you’re interested, I’ll also be serving Jo-Lynne’s beef enchiladas and Mexican Corn Dip AKA Magically Delicious Dip according to Amanda.)
I modified the recipe to fit with my whole-foods-hopeful lifestyle. If you use white flour and white sugar, it will probably be a much lighter color.