Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 239
  • Fat:
  • 4 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 112 mg
  • Sodium:
  • 297 mg
  • Carbohydrate:
  • 47 g
  • Fiber:
  • 0 g
  • Protein:
  • 5 g


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Lemon Snow Pudding

Grandma's Great Desserts Cookbook
Try a FREE ISSUE of Taste of Home!

My mother first served this light and refreshing dessert at a dinner for my brother, his new bride and their wedding guests back in the early '40's. When I go married in '47, I made sure I had the recipe.

SERVINGS: 6

CATEGORY: Dessert

METHOD: Chill

TIME: Prep: 20 min.

Ingredients:

  • 1-1/2 cups water
  • Juice of 1 large lemon (1/4 cup)
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 3 egg whites
  • CUSTARD SAUCE:
  • 3 egg yolks
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1 cup milk, scalded and cooled
  • 1 teaspoon vanilla extract

Directions:

In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear.
    In a small mixing bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool.
    Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill.
    To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers. Yield: 6 servings.


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