Best 7 Lemon Chiffon Pudding Recipes

LEMON CHIFFON DESSERT

Steps:

• In a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved; set aside., In a bowl, combine the milk, drink mix, food coloring if desired, and salt; beat on high speed until blended. Place the cottage cheese and remaining water in a blender or food processor; cover and process until smooth. Add milk mixture and gelatin; cover and process until thickened., Spoon into six 6-oz. custard cups. Cover and refrigerate for 1 hour. Spread with whipped topping; sprinkle with cracker crumbs.

LEMON CHIFFON PUDDING

Steps:

• Pour the boiling water or juice into a blender and sprinkle the gelatin over the top. Place the lid on and, leaving the lid slightly ajar (to allow steam to escape), carefully blend the mixture at low speed for 1 minute or until the gelatin is completely dissolved. Remove the lid and set the blended mixture aside for 10 minutes to cool slightly.
• Add the cheese to the blender mixture, place the lid on, and blend at low speed until the mixture is smooth. Transfer the blended mixture to a large bowl and whisk in the yogurt. Place the mixture in the refrigerator and chill for 15 minutes. Stir the mixure. It should be the consistency of pudding. If it is too thin, return it to the refrigerator for a few minutes.
• When the gelatin mixture has reached the proper consistency, stir it with a wire whisk until smooth. Using a wooden spoon, gently fold in the whipped topping.
• Divide the mixture among five 8-ounce wineglasses, cover, and chill for at least 3 hours or until set before serving.

FROSTY LEMON CHIFFON PIE

Steps:

• In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with sugared lemon slices, if desired.
• Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each slice with egg whites. Sprinkle with sugar and let dry on a wire rack.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
• In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
• To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
• To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

LEMON CHIFFON PIE

Steps:

• Soften gelatin in water 5 minutes.
• Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
• When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
• Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

LEMON CHIFFON PUDDING CAKE

Steps:

• Preheat oven to 350F/175°C.
• Mix flour and sugar until well blended.
• Beat together butter, lemon juice, milk, lemon zest and egg yolks until homogeneous (it won't be "smooth" because of the zest). Stir into dry ingredients just until blended.
• In a clean bowl, whip egg whites and cream of tartar (by hand or with electric beater) until stiff and glossy. Stir 1/4 of egg whites into base. Gently fold remaining whites into base, taking care not to deflate egg whites too much. Transfer to souffle dish or small casserole. Bake 35 minutes or until almost set (center of souffle should be slightly wobbly when pan is gently shaken). Serve hot or cold.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.