Lemon Chiffon Pudding

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

Preheat the oven to 350 degrees F (175 degrees C).

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.

Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.