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Lemon Chiffon Pudding
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Vintage Recipe
Lemon Chiffon Pudding
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Cloud-light with a fresh lemon tang, this recipe was originally published in our 125th Anniversary Cookbook.

Prep time
Bake/Cook time
5 to 6 servings
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Lemon Chiffon Pudding
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
5 to 6 servings



  1. Mix flour and sugar.  Cream with butter.
  2. Bealk 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.


Recipe from Imperial Sugar 125th Anniversary Cookbook and tested by Brandi Evans @BranAppetit!

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