Lemon Chiffon Pudding recipe

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Ingredients

3 ½ tablespoons all-purpose flour
⅔ cup sugar
2 tablespoons butter, softened
3 tablespoons lemon juice
2 egg yolks, beaten
⅔ cup milk
2 egg whites

Nutrition Info

265.7 calories
carbohydrate: 41.7 g
cholesterol: 124.8 mg
fat: 9.2 g
fiber: 0.2 g
protein: 5.4 g
saturatedFat: 5 g
servingSize: -
sodium: 89.1 mg
sugar: 35.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

This is a recipe I found in my grandfathers recipe box. I made it the first time simply because I happened to have all the needed ingredients. Now I make it because it tastes so yummy!!

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