…do you make a lemon meringue pie or a lemon tart or maybe a lemon cheesecake? I’m leaning towards Lemon Snow myself. I learned how to make this recipe in a grade seven home economics cooking class…lo these many years ago. I loved it so much that I came home and made it four nights in a row! My older and not so very sensitive brother, finally said “can’t you make anything else?” and the overly sensitive little sister was suitably crushed and never made it again for many years.
Over a week ago, I brought home a bag of bright, cheery lemons. They’re sitting in a bowl on the kitchen table happily glowing in the fall sunshine. I’ve taken pictures of them from every angle. I’ve scratched their shiny skin numerous times and deeply inhaled the fresh citrus scent. This small bag of lemons has nourished my senses on so many levels and now it’s time to enjoy their flavour…and I adore anything lemon!
Lemon Snow is an old fashioned dessert. It’s not a recipe you’ll find in modern cookbooks or listed on any restaurant menu but I thought I’d share it with you here. It’s light and fresh and when served with a dollop of creamy custard, it adds just a dash of richness.
It’s a delicious walk down the dusty halls of my memory…I’m standing nervously in my hand stitched white pinafore apron with my name embroidered in red thread across the bib. I’m furiously whipping egg whites with a hand turned egg beater and worrying over a custard sauce that’s threatening to turn lumpy while a prim looking teacher grimly walks between the cooking stations with clipboard in hand. But oh, it was so very worth it when I was finally able to spoon the light and heavenly lemon dessert into my mouth.
LEMON SNOW PUDDING
1 env. (1 tbsp.) unflavored gelatin
1/4 c. cold water
1 c. boiling water
1/2 c. sugar
1/2 c. lemon juice
3 egg whites, stiffly beatenSoften gelatin in cold water about 3 minutes. Add boiling water and sugar. Stir until dissolved. Add lemon juice and cool quickly. When almost set, beat until frothy. Add stiffly beaten egg whites and continue beating until almost stiff enough to hold its shape. Pour into individual sherbets and chill until firm. Garnish with custard sauce.
CUSTARD SAUCE:
Beat egg yolk, cornstarch and remaining 1/4 cup sugar together. Gradually stir in milk. Heat slowly, stirring constantly until mixture thickens and coats spoon. Add vanilla. Cool. (you can also easily make the quicker version with the never fail, almost instant Birds Eye Custard powder). Serve over snow pudding. Great dessert after a big meal!
Enjoy!
Play well and be kind to one another.
