Lemon Chiffon Pudding

Lemon Chiffon Pudding

40 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Recipe by  CHESSETTE

“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!!”

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Adjust Servings

Original recipe yields 4 servings



  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 (40)

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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: 1/4 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 & another 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!



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 comfort food! Thanks for sharing this one.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Lemon Sponge Pie I


next recipe:

Lemon Pudding Cream Tart