-
-
My review
Lemon Chiffon Pudding
0
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!!"
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 266Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4857 Ratings
-
-
-
-
-
Most helpful positive review
9/11/2003
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...
Most helpful critical review
3/17/2003
Not quite what I had expected- it had a nice tart taste, but I think I put it in too shallow of a dish. It seemed to be done cooking early.
Most helpful
Most positive
Least positive
Newest
9/11/2003
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...
2/12/2007
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 ...
2/8/2007
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. M...
8/25/2005
I made all the changes according to an earlier reviewer...with even less sugar (2/3 cup) and even more lemon juice & zest (1 1/2 lemons, 1/4 cup). It was the BEST lemon dessert I have ever eate...
1/11/2012
SHUT THE FRONT DOOR!! This is amazing. I baked in 5 individual custard cups sprayed with Pam. Sprinkled with course sugar. I then placed the filled cups in a water bath & baked for 28 or 30 m...
3/7/2003
This was an easy and very tasty desert. Very light. Wounderful lemon flavor and creamy smooth texture. If I would of had it out, I would have expected it to take a lot more time to make and be...
3/17/2003
Not quite what I had expected- it had a nice tart taste, but I think I put it in too shallow of a dish. It seemed to be done cooking early.