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
- 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.
Nutrition Facts (per serving)
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