Lemon Chiffon Pudding

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 pudding 1

Lemon pudding 2

Lemon Chiffon Pudding

Serves 4

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.

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