Lemon chiffon pudding

6 Servings

Ingredients

QuantityIngredient
1cupSugar
3tablespoonsButter
4tablespoonsFlour
¼teaspoonSalt
¼cupLemon juice
½Lemon grated rind of
1cupMilk
3Eggs, separated

Directions

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