Recipe for Lemon Chiffon Pudding

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
1 cup	Sugar
3 tbl	Butter
4 tbl	Flour
1/4 tsp	Salt
1/4 cup	Lemon juice
1/2 x	Lemon grated rind of
1 cup	Milk

Instructions:

Instructions: 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.

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

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