During the summer heat, cool desserts are the best. So when I saw a hundred-year-old recipe for Lemon Snow, I decided to give it a try. The Lemon Snow is served with Custard Sauce, and, if desired, could also be topped with Whipped Cream. I skipped the whipped cream.
The Lemon Snow was light and had a sunny, lemony flavor. The creamy Custard Sauce paired nicely with the Lemon Snow.
Here are the original recipes:
I put the Lemon Snow in custard cups. It may be possible to remove the chilled Lemon Snow from the cups (molds) for serving, but I served the chilled dessert in the cups. When I made this recipe, I served the Lemon Snow with Custard Sauce, but I skipped the whipped cream.
Since hot liquid is stirred into the beaten egg whites, the egg whites may be largely cooked, but I used a pasteurized egg for extra safety.
Here’s the recipe updated for modern cooks:
Lemon Snow with Custard Sauce
1/2 cup sugar
2 1/2 tablespoons cornstarch
1 egg white
dash of salt
3/4 cup water
3 tablespoons lemon juice
grated rind of 1/2 lemon
Custard Sauce, if desired
whipped cream, if desired
Put the sugar and cornstarch in a bowl; stir to combine. Set aside.
Put the egg white and the dash of salt in a bowl; beat until stiff. Set aside.
Put the water, lemon juice, and lemon rind in a sauce pan. Using medium heat, bring to a boil. Remove from heat and strain the hot liquid.
Slowly pour the strained liquid over the sugar and cornstarch mixture. Stir until smooth. Return this mixture to the saucepan, and bring to a boil using medium heat while stirring constantly.
Remove from the heat and slowly pour over the beaten eggs whites while using a whisk to combine.
Rinse 2 or 3 custard cups with water. Pour the Lemon Snow mixture into the wet cups. Put in the refrigerator to chill (at least 2 hours).
If desired, serve with Custard Sauce or Whipped Cream.
2/3 cup milk
1 egg yolk
1 teaspoon sugar
3-4 drops (a dash) of vanilla
Put the egg yolk and sugar into a small bowl; beat until smooth. Set aside.
Put milk in a saucepan. Using medium heat, heat until hot and steamy while stirring constantly. Put a small amount of the lot liquid in the bowl with the egg yolk mixture while rapidly stirring. Then slowly add the egg mixture into the hot milk while stirring constantly. Continue cooking, while stirring, until the hot mixture thickens slightly and coats a spoon. Remove from heat and stir in the vanilla. Strain and then put into a bowl; chill in the refrigerator.