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Lemon Snow Pudding

 Lemon Snow Pudding
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.
6 ServingsPrep: 20 min.


  • 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
  • 3 egg yolks
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1 cup milk, scalded and cooled
  • 1 teaspoon McCormick® Pure 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 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

2 of 2

Lemon Snow Pudding (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1/2 cup) equals 239 calories, 4 g fat (2 g saturated fat), 112 mg cholesterol, 297 mg sodium, 47 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.