Lemon Chiffon Pudding
Ingredients
- 3 ½ tablespoons all-purpose flour
- ⅔ cup sugar
- 2 tablespoons butter, softened
- 3 tablespoons lemon juice
- 2 egg yolks, beaten
- ⅔ cup milk
- 2 egg whites
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Instructions
- 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.
Source
Original recipe: View Original