Lemon Chiffon Pudding39 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
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 266 cal
- 9.2 g
- 41.7 g
Based on a 2,000 calorie diet
Reviews (39)Rate This Recipe
"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). "
"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!"
Lemon Sponge Pie I
Lemon Pudding Cream Tart
Just swipe to see more like this.