Lemon Chiffon Pudding

Products Used
Lemon Chiffon Pudding




  1. Mix flour and sugar. Cream with butter.
  2. Beat yolks until thick. Add yolks and milk to flour, sugar and butter mixture. Add lemon juice and rind.
  3. Beat egg whites until stiff but not dry. Fold into first mixture.
  4. Pour into buttered baking dish. Place baking dish in pan with 1" hot water.
  5. Bake at 350°F for 1 hour 5 minutes, or until firm.
  6. Garnish with whipped cream and fresh fruit, if desired. 
Imperial Sugar Insight

Recipe from Imperial Sugar 125th Anniversary Cookbook and tested by Brandi Evans @BranAppetit!

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