lemon chiffon pudding

lemon chiffon pudding
  • 3 1/2 tablespoons all-purpose flour
  • 2/3 cup sugar
  • 2 tablespoons butter, softened
  • 3 tablespoons lemon juice
  • 2 egg yolks, beaten
  • 2/3 cup milk
  • 2 egg whites


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the flour and sugar until well blended. Stir in butter until smooth. Gradually beat in the egg yolks, lemon juice and milk. In a clean glass or metal bowl, whip egg whites with an electric mixer until stiff but flexible peaks form. Fold egg whites into the lemon mixture. Transfer to a casserole dish.
  3. Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.

04/03/2017
lemon chiffon pudding, recipe PT15M PT1H 5 455 calories

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