Pudding with Lemon Chiffon

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Pudding with Lemon Chiffon

Lemon Chiffon Pudding

Published on June 18, 2020

  • 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

  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.

Nutrition Facts (per serving)

266Calories9g Fat42g Carbs5g Protein
Nutrition FactsServings Per Recipe4Calories266% Daily Value *Total Fat9g12%Saturated Fat5g25%Cholesterol125mg42%Sodium89mg4%Total Carbohydrate42g15%Dietary Fiber0g1%Total Sugars36gProtein5gVitamin C5mg27%Calcium64mg5%Iron1mg3%Potassium120mg3%

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