This is a very old fashioned recipe, using very few ingredients. It’s amazingly delicious. Next time I make it, I’m going to double it!
Lemon Chiffon Pudding
3 1/2 Tbs all-purpose flour
2/3 cup sugar
2 Tbs butter, softened
3 Tbs lemon juice
2 egg yolks, beaten
2/3 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 small casserole dish.
Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.