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Lemon Snow Pudding
My mother first served this light and refreshing snow pudding at a dinner for my brother, his new bride and their wedding guests back in the early '40s. When I got married in '47, I made sure I had the recipe. —Eula Voehl, Ottumwa, Iowa
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
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
Directions
- 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, in a small heavy saucepan, whisk egg yolks, sugar and salt until blended. Stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, 6-8 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl.
- 4. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold.
- 5. To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.
Nutrition Facts
1/2 cup: 238 calories, 4g fat (2g saturated fat), 96mg cholesterol, 296mg sodium, 48g carbohydrate (44g sugars, 0 fiber), 4g protein.
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