Lemon Snow Pudding Recipe

4.5 2 2
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Lemon Snow Pudding Recipe

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4.5 2 2
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min.
MAKES:
6 servings
TOTAL 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 large egg whites
  • CUSTARD SAUCE:
  • 3 large egg yolks
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1 cup whole 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 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.
Originally published as Lemon Snow Pudding in Grandma's Great Desserts Cookbook 1992, p69

Nutritional Facts

1/2 cup: 239 calories, 4g fat (2g saturated fat), 112mg cholesterol, 297mg sodium, 47g carbohydrate (43g sugars, 0 fiber), 5g protein.

  • 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 large egg whites
  • CUSTARD SAUCE:
  • 3 large egg yolks
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1 cup whole milk, scalded and cooled
  • 1 teaspoon vanilla extract
  1. 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.
  2. 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.
  3. 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.
  4. To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers. Yield: 6 servings.
Originally published as Lemon Snow Pudding in Grandma's Great Desserts Cookbook 1992, p69

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MY REVIEW
valleyquilter User ID: 7467517 15199
Reviewed Nov. 1, 2013

"I made this recipe, however, once the lemon snow cooled it separated. I feel it is much too sweet."

MY REVIEW
MyKathryn User ID: 7059987 18912
Reviewed Dec. 28, 2012

"Has anyone tried this using a sugar substitute? My husband is diabetic, and this used to be one of his favorite desserts. - would love to hear from anyone about this!"

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