Lemon Chiffon

I love all things citrus and this is no exception - a wonderfully quick midweek lemony pudding!

Category:  Microwave Cooking  - 


For 4 people


  • 2 lemons, juiceand finey chopped {mosgloss=zest}
  • 25 g cornfour
  • 2 eggs, separated
  • 100 g caster sugar

Lemon Chiffon Directions

  1. 1. Make up the lemon juice to 300ml with water.
  2. 2. Place the cornflour into a small basin and mix to a paste with a little of the lemon juice liquid. Stir in the rest of the liquid, zest, egg yolks and sugar.
  3. 3. Microwave on High for 3 minutes or until the mixture thickens. Stir 3 or 4 times during the cooking period.
  4. 4. In a clean grease free bowl, whisk the egg whites until stiff.
  5. 5. Allow the lemon mixture to cool a little then fold in the whisked egg whites.
  6. 6. Share the mixture between 4 individual dishes and chill until set.