Lemon Chiffon Pudding

Lemon Chiffon Pudding

42
CHESSETTE 0

"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!!"
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 266 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

42
  1. 50 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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.

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...

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 ...

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...

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...

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...

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...

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

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.

Easty and quick to make and a big hit with my guests.