More Recipes Like Lemon Chiffon Pudding

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Lemon Custard Pudding Cake

Submitted by: Mare

Delectable pudding-like cake. Lemony and tangy.

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Lemon Pudding Cake II

Submitted by: Earthymom

A light cake that bakes on top of lemon pudding.

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Lemon Pudding Cake I

Submitted by: Cali

This is a family favorite for over 50 years. It makes a sauce on the bottom

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Egg yolks, lemon juice and sugar are combined and stirred over gently simmering water until thick and creamy. Gelatin, lemon zest and then sweetened whipped egg whites are stirred in. Then this airy custard is spooned into a baked pie shell and chilled.

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Down Under Lemon Tart

Submitted by: Marie De Pasquale - Wilson

This is a 'to-die-for' tangy, lemon tart. Family and friends always request it when invited for dinner.

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Lemon Butter Tarts

Submitted by: Carol

The filling for these diminutive treats is sweet and tart, with a delightful burst of grated lemon rind sweetness. The filling is spooned into 3-inch tart shells, covered with a dollop of meringue, and baked. This recipe yields a dozen.

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Lemon Sponge Pudding

Submitted by: Evelyn Kating
Provided by: Taste of Home

You'll want to pucker up and kiss the cook once you try this comforting pudding bursting with fresh lemon flavor! 'It's wonderful served warm,' confides Evelyn Kating of Pryor, Oklahoma,' and impossible not to scrape the bowl!'

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Lemon Sponge Pie I

Submitted by: Kitty

This is a baked lemon pie made light and airy with lots of fluffy egg whites folded into the lemony and buttery milk batter. The pie is baked for an hour until the filling is set and the top is golden. Serve with a home made blueberry syrup.

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Sour Cream Lemon Pie

Submitted by: Michelle Davis

First you make a very creamy and rich egg custard. Then you stir in butter, fresh lemon juice, bits of lemon rind and sour cream. Pour this refreshing filling into a baked pie shell, chill the pie, and garnish it with sprigs of mint and thin slices of lemons.

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Lemon Sponge Pie II

Submitted by: Shirley

Milk, sugar, lemon juice, butter, egg yolks and a smidgen of lemon rind are stirred together and then combined with beaten egg whites. This light and fluffy filling is then spooned into a pastry shell and baked until golden.

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