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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3 1/2 tablespoons
egg yolks, beaten
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).
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.
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.
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 eaten. YUM! So utterly delicious and unusual. Thanks for sharing your recipe!
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 minutes. Used Way more lemon than the recipe called for & also added some lemon zest. It is hard to belived that something that only took 10 minutes to get ready to go into the oven could be so awesome. It is like eating lemon pie. I will make this again & again. Am going to try with limes next time.
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 more complicated. Had all ingrediants on hand. Is good warm or cold. Thanks SHYPURPLE
yummy, just like what my nana use to make us when we were kids
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Chiffon Pudding
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 83
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