Lemon Chiffon Pudding

          

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!!

Original recipe makes 4 servings

Ingredients

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

  • PREP

    15 mins

  • COOK

    35 mins

  • READY IN

    50 mins

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.

Nutrition

Calories: 266 kcal
Carbohydrates: 41.7 g
Cholesterol: 125 mg
Fat: 9.2 g
Fiber: 0.2 g
Protein: 5.4 g
Sodium: 89 mg