Friday, May 15, 2009

Lemon chiffon pudding recipe

stiff egg whites
stiff egg whites (Photo credit: She Paused 4 Thought)

The name of this recipe lends a certain air of elegance to an otherwise simple dessert.

  • 3 1/2 tablespoons flour
  • 2/3 cup sugar
  • 2 tablespoons butter, softened
  • 3 tablespoons lemon juice
  • 2 egg yolks, beaten
  • 2/3 cup milk
  • 2 egg whites

Preheat oven to 350 degrees F.In a large bowl, combine flour and sugar. Add butter and stir until smooth. Slowly beat in egg yolks, lemon juice and milk. In a glass bowl, whip egg whites with an electric mixer until stiff peaks form. Gently fold egg whites into the lemon mixture and pour into a baking dish. Bake for 30-35 minutes, until the mixture is set.

    Enhanced by Zemanta

    No comments: