Lemon Chiffon Pudding

The topic of cookbooks naturally crept into a conversation on a visit with a dear friend. She said “Tania, I have some cookbooks I am getting rid of, take a look and see if there are any you’d like to keep”.¬† I took a dive into the book and sure enough I found a treasure. A Mennonite Cookbook that was originally published in 1956!

As I took a brisk walk with my fingers through the pages, my eyes fell upon a super simple recipe for “Lemon Chiffon Pudding”. I thought uhm…this seems simple enough!
The second I got home I went through my arsenal of baking supplies and realized I had everything I needed to create my 1st recipe from this gem of age old Mennonite recipes.

Here is the recipe:

1 cup sugar
3 tbs butter
4 tbs flour ( I used a gluten-free flour from Deya’s Gluten-Free)
1/4 tsp salt
1/4 cup lemon juice
rind from 1/2 lemon
1 cup of milk
3 eggs, separate your yolks from the egg whites

Combine sugar, flour , salt and butter.
Add lemon juice, rind and beaten egg yolks
Beat until ingredients are thoroughly blended
Add milk and blend into mixture
In a separate bowl, mix egg whites with a high speed hand mixer until egg white are stiff peaks
Fold in the egg whites
Pour mixture into a greased baking dish ( I used ramekins for individual servings and was able to get 12 nice portions)
Bake in a pan of hot water or bain de marieBake at 350 for 45 minutes
Serve warm

Although the recipe did not call for it, I decided that I would pair up these delicious lemon treats with fresh raspberries. I also made a simple raspberry drizzle.
I made it by crushing a handfull of raspberries and slowing cooking it over low heat with a splash of lemon juice and a pinch of sugar.

Here is the final result! Edible art!


Lemon Chiffon Pudding


* Recipe from Mennonite Community Cookbook by Mary Emma Showalter