Lemon Chiffon Pudding Recipe

Ingredients
<br>- 3 1/2 tablespoons all-purpose flour
<br>- 2/3 cup sugar
<br>- 2 tablespoons butter, softened
<br>- 3 tablespoons lemon juice
<br>- 2 egg yolks, beaten
<br>- 2/3 cup milk
<br>- 2 egg whites
<br><p></p>Directions
<br>step 1: Preheat the oven to 350 degrees F (175 degrees C).
<br>step 2: In a large bowl, stir together the flour and sugar until well blended. Stir in butter until smooth. Gradually beat in the egg yolks, lemon juice and milk. In a clean glass or metal bowl, whip egg whites with an electric mixer until stiff but flexible peaks form. Fold egg whites into the lemon mixture. Transfer to a casserole dish.
<br>step 3: Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.
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Ingredients
- 3 1/2 tablespoons all-purpose flour
- 2/3 cup sugar
- 2 tablespoons butter, softened
- 3 tablespoons lemon juice
- 2 egg yolks, beaten
- 2/3 cup milk
- 2 egg whites

Directions
step 1: Preheat the oven to 350 degrees F (175 degrees C).
step 2: In a large bowl, stir together the flour and sugar until well blended. Stir in butter until smooth. Gradually beat in the egg yolks, lemon juice and milk. In a clean glass or metal bowl, whip egg whites with an electric mixer until stiff but flexible peaks form. Fold egg whites into the lemon mixture. Transfer to a casserole dish.
step 3: Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.

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