Title: Lemon Chiffon Pudding
Categories: Desserts
Yield: 6 Servings

1 c Sugar
3 tb Butter
4 tb Flour
1/4 ts Salt
1/4 c Lemon juice
1/2 Lemon grated rind of
1 c Milk
3 Eggs, separated

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.

Source: Mennonite Community Cookbook, by Mary Emma Showalter, 1957. Recipes
from old Mennonite cookbooks, brought up to date with standard measures and
directions.

From: Sallie Austin

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini