Lemon Chiffon Pudding

Lemon Chiffon Pudding
43
0
73
By Imperial Sugar
Prep Time:
15m
Bake/Cook Time:
1h 5m
Yield:
5 to 6 servings

A cross between a pudding and a light and fluffy cake, this retro Lemon Chiffon Pudding recipe has a fresh lemon tang. This easy recipe is made from simple ingredients that you probably already have in your pantry.

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Products Used
Extra Fine Granulated Pure Cane Sugar Bag
Tested by Imperial
Vintage Recipe
Ingredientes

Ingredients

Garnish

Ingredientes

Directions

  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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