Lemon Chiffon Pudding Recipe

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.