Lemon Chiffon Pudding

Lemon Chiffon Pudding

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"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!!"

Ingredients

50 m {{adjustedServings}} servings 266 cals
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Nutrition

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  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

42
  1. 50 Ratings

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This is actually more of a pudding cake, where the batter separates out during cooking into a top spongy layer and a bottom, sauce-pudding layer. It is extremely good with the following changes...

I used the juice & zest of one lemon but otherwise followed the recipe. I topped the pudding w/ raw sugar before baking to get a caramelized coat of sugar on the top. I garnished w/ lemon zest ...

Love this! I didn't alter the recipe at all and it was fabulous! Reminiscent of lemon bars and lemon merengue pie. This seperates into two wonderful layers, cake on top, pudding on the bottom. M...