lemon chiffon pudding

6 Servings
1 cup Sugar
3 tablespoons Butter
4 tablespoons Flour
¼ teaspoon Salt
¼ cup Lemon juice
½  Lemon grated rind of
1 cup Milk
Eggs, separated

Servings: 6

DIRECTIONS: Combine sugar, flour, salt and butter. Add lemon juice and rind and beaten egg yolks. Beat until ingredients are thoroughly blended. Add milk and blend into mixture. Fold in stiffly beaten egg whites.

Pour into a greased baking dish and set in a pan of hot water. Bake at 350-F for 45 minutes. Serve warm.

Mrs. C. D. Kauffman, Hesston, Ks.

Source: Mennonite Community Cookbook, by Mary Emma Showalter, 1957.

Recipes from old Mennonite cookbooks, brought up to date with standard measures and directions.

From: Sallie Austin

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