Lemon Chiffon Pudding

Lemon in pudding is delightful, but can be a bit tricky. You don’t want to curdle it, so be sure to stir in lemon juice before the milk! This recipe works out well. In my mind it is more of a lemon custard than a pudding, but sublime and such a nice retro alternative to the flan and creme brulee you see everywhere. This is an incredibly thrifty, all-natural and easy dessert for your family. You can dust the top with a bit of powdered sugar to make it prettier-or grab some sugar and the torch you use for creme brulee and caramelize the top.

3½ tablespoons flour
â…” cup sugar
2 tablespoons butter
2 eggs, separated
3 tablespoons lemon juice
â…” cup milk

Mix flour and sugar together and add to creamed butter, blending thoroughly. Stir in beaten egg yolks, lemon juice, and milk; and fold in stiffly beaten egg whites. Fill individual custard cups â…”  full and bake in a moderately hot oven (350° F.) 35 minutes, or until custard tests done. Serve warm or cold. 5 servings. The Modern Family Cookbook

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