Lemon Chiffon Pudding Recipe - Allrecipes.com
Lemon Chiffon Pudding Recipe
  • READY IN 50 mins

Lemon Chiffon Pudding

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 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: 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).

 
Most Helpful Critical Review
Apr 16, 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.

 
Feb 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 & 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!

 
Feb 08, 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. My new comfort food! Thanks for sharing this one.

 
Aug 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 eaten. YUM! So utterly delicious and unusual. Thanks for sharing your recipe!

 
Jan 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 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.

 
Oct 28, 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 more complicated. Had all ingrediants on hand. Is good warm or cold. Thanks SHYPURPLE

 
Nov 14, 2006

yummy, just like what my nana use to make us when we were kids

 

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Nutrition

  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 89 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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