LASR Anniversary: Sarah Marsh

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This post is part of Long and Short Review’s 9th Anniversary Celebration. Enter the Rafflecopter at the end of the post for a chance to win a $100 gift card or other prizes.

Lemon Pudding Cakes

Hi there! So for my summer themed post I thought I might share one of my favorite recipes with you. Before I started writing, I used to work as a pastry chef in Vancouver. I still love to bake and create new recipes when I have the time, and in the summer when all the local fruits and veggies come around it’s hard to resist!
This recipe is super versatile and my family is all about the lemon flavored anything, so I get a ton of mileage out of using this one and combining it with all sorts of stuff like cheesecake and trifle.

Lemon Pudding Cakes
Yield: 8, 4-6oz ramekins

This recipe is a gem. It’s a must make for lemon lovers, especially in the summer because it’s so light and tart. Its versatile enough to use as a layer in a cake, mixed into fresh ice cream, I’ve used it all over the place!

Lemon Curd:
2/3 cup granulated sugar
2 Tbsp lemon zest
3 large eggs
4 large egg yolks
½ cup fresh lemon juice
¼ cup fresh lime juice
4 Tbsp (1/4 cup or ½ stick) of butter

Combine sugar and zest in a metal bowl; rub together with your hands to infuse oil into the sugar, whisk in eggs and yolks. Mix well.
Whisk in lemon and lime juice until combined and smooth. Whisk over bain-marie (double boiler) until thick.
Take off heat and add butter, fold in until combined, let cool for 30 min or so, then use a piece of plastic wrap and lightly press to the surface of the curd so a skin doesn’t form and refrigerate.

Pudding cakes:
1 recipe lemon curd from above
2 Tbsp AP flour
½ cup whole milk
3 large egg whites
5 Tbsp granulated sugar

Once curd is cool, sift in flour and stir in milk until combined.
Whip egg whites until soft peaks stage, add granulated sugar and continue whipping egg whites until stiff peaks.
Fold whites into lemon curd mixture carefully until combined.

Butter ramekins and sugar sides liberally, pour batter into ramekins.
Bake at 325 degrees F in an uncovered water bath until firm and lightly brown.

Serve either immediately or refrigerate, can serve in ramekin or turn out onto plate.
But heat before serving and serve with strawberry compote.

You can process fruit, sugar and lemon juice into a puree, and then swirl through cakes before you bake them for a flavour variation.


Now I hope you enjoy those! And if you are looking for a little somethin’ somethin’ equally as delicious to read while you’re enjoying those desserts, why not swing by and check out my website?

This summer I will have several new releases with Evernight Publishing. One sci fi romance called Precious Cargo, and the second book in the Beyond the Veil para romance series, called Deciding her Faete.

I’ve also got a contemporary romance with Limitless Publishing releasing the end of August called Dark Redemption.

I’m currently working on book number five in my Coalition Mates series with Siren Publishing, so hopefully it will be ready to go by the end of the summer!

Surrender FB sizeSally Owens was content to spend her life hiding in plain sight, that is…as long as no one got too close or tried to wrestle the reigns away from her.

When she goes out for a night on the town, getting kidnapped and shipped out into space was NOT what she had in mind. But above all else Sally is a survivor and she soon comes up with a plan to thrive in this new world.

Arkenon Quinn is informed that one of the human refugees wants to join the Courtesan Guild and of course he is curious. However, when he meets the audacious and beautiful Sally he finds himself signing up to mentor her against his better judgement. What he couldn’t have anticipated is how quickly this fascinating creature would steal his heart, forcing him to do something he’s never had to do before—chase a female.

Will Sally’s painful past keep her from finding a future with the man who’s like no other she’s ever met? Or will she have the strength to place her body and soul in Arkenon’s extremely capable hands?

About the Author: Sarah Marsh was born in British Columbia where she still lives, she has only recently began her writing career finding it the perfect outlet for taking the edge off a nine to five office job. She’s been a science fiction and romance junkie for years and when her imagination started to take the characters she’d read about even further in their adventures she decided to try writing something of her own.

Sarah’s also a former pastry chef and spends a lot of time cooking and baking for friends and family as well as painting and knitting. Her biggest weaknesses are animals of any kind…she even loves the ones that wake you up at four in the morning because they can almost see the bottom of their food dish.

When it comes to life in general she’s a big believer that laughter is the best medicine and that there’s no such thing as too much love, which is why she’s such a sucker for a happy ending.

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Buy the book at Bookstrand or Amazon.

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  1. Such a refreshing dessert, love lemon, going to want to try this, I have ramekins in the house, but have never done anything with them, now I can.

    • Hi Jean, yes it’s beautifully light, I usually serve it warm (you can bake them ahead of time, refridgerate and then just rewarm in the oven or bbq before serving) with a fresh strawberry sauce. I’ve also baked it in cake pans to use as a cake filling layer!

  2. I’m always looking for lemon recipes because we have this tree that produces hundreds of lemons. This one sounds delish! Thanks for sharing it.

    • Lucky you Jen! I find lemon desserts are always a big hit, there’s nothing you can’t put fresh lemon curd on. I use it all the time for trifles and tarts, and if you refrigerate the lemon curd, then fold in whip cream, all you have to do is throw on some berries and it’s a great light dessert by itself!

  3. Rita Wray says:

    Thank you for the recipe.

  4. Thanks for the recipe ^^

  5. I suck in anything involving cooking/baking/making things in the kitchen LOL. But thanks for the recipe. Maybe I can forward it fo my friends 🙂

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