Lemon Chiffon Pudding

39 Reviews

Prep: 15 min
Cook: 35 min
Ready In: 50 min

“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!!” - by CHESSETTE

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

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Metric US

Original recipe yields 4 servings

Directions

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

Amount Per Serving (4 total)

Calories
266 cal
13%

Fat
9.2 g
14%

Carbs
41.7 g
13%

Based on a 2,000 calorie diet

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Reviews (39)

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Kuldunia

Nov. 13, 2003

"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: 1/..." See more4 cup flour instead of 3 1/2 Tablespoons 1 tablespoon butter instead of 2 1 cup of milk instead of 2/3 cup zest and juice of one lemon (or a juicy lime) bake in a 1&1/2 quart dish that has been sprayed with cooking spray, and placed in a Bain-marie (water-bath). "

IMVINTAGE

Feb. 12, 2007

"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 & anot..." See moreher sprinkling of raw sugar after baking. We loved this dessert & will have it over & over! I baked it in a 1 1/2 quart souffle dish & served it in parfait glasses but next time I will decrease the cooking time & bake it in individual ramekins. I'm eager to try this w/ limes too. And oranges. Thanks for sharing the recipe Chessette!"

N.Chiriboga

Feb. 8, 2007

"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. My new ..." See morecomfort food! Thanks for sharing this one."

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