Save on Pinterest

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.

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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • valleyquilter
    Nov 1, 2013

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

  • MyKathryn
    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!