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Just to prove a quick meal doesn't have to go without dessert, field editor Sue Gronholz of Beaver Dam, Wisconsin shares her simple recipe for Lemon Custard Cake. "It comes from my grandma and is also nice to whip up when unexpected company stops in," Sue informs. "It's a cool, creamy dessert that tastes like you fussed."
This recipe is:
Quick
Nutritional Facts 1 piece equals 143 calories, 3 g fat (2 g saturated fat), 12 mg cholesterol, 201 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.
Originally published as Lemon Custard Cake in Taste of Home April/May 1994, p13
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Feb. 26, 2013 by denjen01
If I make make this anyone can!! No cooking involved. The only thing I changed was I used fresh fruit instead of pie filling.
Reviewed on Apr. 06, 2012 by allisonk
I made this for the first time years ago, when it first came out in Taste of Home. It is MARVELOUS!!! I made it with blueberry & cherry filling to make a flag design for the 4 th of July. Beautiful & delicious!!!! :-)
Reviewed on Jul. 24, 2010 by nanababy1
Made my own strawberry filling and topped it with whipped cream..yummy...............
Reviewed on Apr. 25, 2010 by mantheitribe
Easy, and I use either strawberry or raspberry pie filling. My family requests it often, but especially at Christmas time!
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