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Lemon Snow Pudding

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

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.

Printed from tasteofhome.com Nov 18, 2008

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Lemon Snow Pudding cont.

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.