Lemon Chiffon Pudding

Name: Lemon Chiffon Pudding
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

7 ingredients

3 steps

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

Directions

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.