- 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
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.
04/03/2017
recipepes.com
lemon chiffon pudding, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
