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.

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Nutrition Facts (per serving)

266Calories9g Fat42g Carbs5g Protein

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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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