Lemon Chiffon Pudding
Lemon Chiffon Pudding offers a light, airy texture with a tangy lemon flavor that delights the palate. Perfect as a refreshing dessert, it combines creamy richness with citrus brightness, making it an excellent choice for spring and summer gatherings or any occasion that calls for a sweet, citrusy treat.
Ingredients
Instructions
- Cream the butter, sugar, and flour together.
- Add the beaten egg yolks, lemon juice, and milk; mix well.
- Fold in the beaten egg whites until just combined.
- Pour the mixture into a buttered casserole dish.
- Place the casserole in a pan of warm water.
- Bake in a preheated 375°F oven for 45 to 60 minutes, until the pudding is firm.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the mixture. If you don’t have lemon juice, you can substitute with an equal amount of lime juice for a different flavor. This pudding can also be enhanced with a touch of vanilla extract. Be careful not to overmix when incorporating the egg whites to maintain the fluffiness.
Serving Suggestions
Serve the lemon chiffon pudding in individual cups or bowls for a more elegant presentation. Garnish with whipped cream and a sprinkle of lemon zest. It pairs beautifully with Berry Delicious Fruit Shortcake for a delightful dessert spread. A light herbal tea can complement the citrus flavors nicely.
Storage & Reheating
Allow the lemon chiffon pudding to cool completely before storing leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, gently warm in the oven at a low temperature or serve chilled, as it is delicious either way.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Chiffon Pudding contains roughly 536 calories, with 15g protein, 23g carbohydrates, and 42g fat. It is an excellent source of protein (30% of the Daily Value), and a good source of iron and vitamin A.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of citrus juice?
Yes, you can substitute lemon juice with lime or orange juice, but the flavor will vary. Lime juice will provide a tangy twist, while orange juice will add sweetness. Adjust the sugar accordingly based on the sweetness level of the juice used.
What can I do if my pudding doesn't set properly?
If your pudding is still runny after baking, it may need more time in the oven. Make sure to test for doneness by inserting a knife in the center; it should come out clean. If it still doesn't set, consider adding a bit more flour next time to help with thickening.
Is there a way to make this recipe dairy-free?
To make the lemon chiffon pudding dairy-free, substitute the milk with almond milk or any other non-dairy milk. Additionally, use vegan butter instead of regular butter. The texture and flavor will be slightly different, but it will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).