Best Lemon Snow Recipes

LEMON SNOW PUDDING

Steps:

• 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.

LEMON SNOW PUDDING WITH BASIL CUSTARD SAUCE

Steps:

• Make snow pudding:
• Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
• Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
• Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
• Make custard while snow pudding sets:
• Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
• Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
• Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.
• Assemble dessert:
• Spoon snow pudding into glasses or bowls and top with custard sauce.

LEMON-BUTTER SNOW PEAS

Steps:

• In a microwave-safe dish, combine the snow peas, water and garlic. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Combine the butter, lemon juice and Italian seasoning. Drizzle over peas; toss to coat.

LEMON SNOW FILLING

Steps:

• In a medium bowl, beat cream cheese until soft. Blend in confectioners' sugar, and beat until creamy. Mix in lemon zest. Whip cream in a chilled bowl. Fold into cream cheese mixture.

LEMON-BASIL SNOW PEAS

Steps:

• In a large skillet, saute garlic in oil for 30 seconds. Add snow peas and yellow pepper; saute for 2-3 minutes or until crisp-tender. Stir in the remaining ingredients; saute 1 minute longer. Serve immediately.

LEMON PEPPER SHRIMP WITH SNOW PEAS AND WILD RICE

Steps:

• Melt butter and oil in a large skillet or saute pan. Saute garlic, ginger, onion and celery until tender (5-10 minutes).
• Add the shrimp and snow peas, STIRRING FREQUENTLY to avoid over cooking and ensure even cooking. Cook until shrimp are pink (10-15 minutes).
• Add lemon and pepper to taste, stir and enjoy. This dish is great served warm over a bed (or with a side) of rice or bread.

LEMON CHICKEN FETTUCCINE WITH SNOW PEAS

Steps:

• Cut chicken into 1" pieces. Mince the garlic.
• Cook pasta according to package directions. Drain and keep warm.
• Heat oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring frequently, for about 5 minutes until browned. Reduce heat to medium.
• In a bowl, whisk together the broth, lemon juice, cornstarch, salt and pepper. Add to chicken in skillet. Heat to boiling; reduce heat and simmer about 2 minutes, until thickened, stirring frequently.
• Add snow peas and cook 3 minutes longer.
• Toss hot pasta with sauce and garnish with parsley.

LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS

Steps:

• In a large skillet heat 1 t.
• of oil over medium heat and saute peppers, peas and onions until just tender/crisp-3 min-remove and place on bottom of serving dish.
• Cut chicken into thick strips and dust with flour/salt.
• Add 3 t's of oil into skillet and cook chicken until done-around 8 min- Meanwhile in a saucepan combine stock, lemon juice, sugar, oil, cornstarch, sesame oil, zest and garlic-cook over medium high heat for 3 minutes or until thickened.
• Place chicken on pepper/snowpea mixture and pour a little sauce over it.
• Reserve the rest for the table.
• Serve with hot rice and vegetable spring rolls.

LEMON SNOW

Steps:

• Separate yolks from whites.
• Place whites (and beaters) in freezer to cool.
• Stir yolks& combine with lemon pie filling in a heavy saucepan.
• Add boiling water& mix well.
• Cook over low heat until thickened.
• Add sugar to egg whites& whip.
• Mix with lemon/yolk mixture.
• Pour into dessert dishes& refrigerate.
• Top with a dollop of whip cream (optional).

LEMON CHICKEN AND SNOW PEA NOODLE BOWLS

Steps:

• Bring a large pot of water to a boil. Add chicken; cook until an internal thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes. Drain and cool until easily handled; cut into cubes.
• Mix chicken with coriander in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook angel hair, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Heat olive oil in a large skillet over medium-high heat. Add half the chicken; cover and cook until lightly browned, about 1 minute. Transfer to a plate. Repeat with remaining chicken.
• Combine 1 1/2 cup broth and snow peas in the same skillet; cover and cook until just tender, 3 to 4 minutes. Return chicken to the skillet. Stir in remaining 1/2 cup broth and lemon juice; cover and simmer until flavors combine, 3 to 5 minutes. Season with salt and pepper.
• Serve chicken over pasta. Garnish with chopped scallions.

SNOW PUDDING (LEMON MOUSSE) WITH RASPBERRY SAUCE

Steps:

• MOUSSE In a large bowl sprinkle the gelatin over 1/4 c cold water and let it soften for 10 minutes. Add 1 c boiling water and 1/2 c of the sugar and stir the mixture until the sugar is dissolved. Stir in the lemon juice and rind and chill the mixture for 1 hours, or until it just begins to set. With an electric mixer beat the mixture until it is light an frothy. In another large bowl beat the egg whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in the remaining 1/4 c sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Stir the meringue gnetly into the lemon mixture and chill the mouse, covered, for 1 hour, or until it is set. SAUCE In a food processor puree the raspberries with the sugar and the cream and force the mixture through a sieve into a bowl. SERVE Divide the sauce among 6 chilled plates, with a soup spoon or an oval ice-cream scoop dipped in water spoon out the mousse in egg shapes, arranging 3 scoops on each plate, and sprinkle each dessert with 1 T of the almonds.

LEMON LUSCIOUS SNOW CAP COOKIES

Steps:

• Preheat oven to 350°.
• Cream butter and sugar.
• Add lemon zest, eggs and extract.
• Stir in flour and baking powder.
• Add nuts and coconut.
• Shape into 1 1/2" balls.
• Roll in powdered sugar and place on greased cookie sheets.
• Bake for 18 minutes until the edges are set.
• Cool a minute or two on cookie sheets, and remove to wire rack, and sprinkle powdered sugar over the tops as cookies continue to cool.

LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS

Steps:

• 1. Prepare vegetables, set aside.
• 2. Place rice flour and salt in a medium mixing bowl, whisk to combine.
• 3. Thinly slice chicken, toss with rice flour. Set aside.
• 4. In a medium saucepan combine the chicken stock, lemon juice, sugar, sesame oil, cornstarch, 1 teaspoon vegetable oil, lemon zest and garlic.
• 5. Whisking constantly, bring sauce mixture to a boil over medium high heat.
• 6. Cook for 3 minutes or until sauce has thickened.
• 7. Remove from heat and set aside.
• 8. In a large skillet or wok heat 2 teaspoons vegetable oil over medium-high heat.
• 9. Add peppers, snow peas and onions.
• 10. Stir/toss constantly until tender/crisp, about 2-3 minutes.
• 11. Using a slotted spoon remove to a large serving bowl, set aside.
• 12. Add remaining 2 teaspoons vegetable oil.
• 13. Add coated chicken strips, stir-fry for 8 minutes or until done. (8 minutes is the longest you want to cook your chicken unless it's cut thick)
• 14. Using a slotted spoon remove chicken and place it on top of the pepper/snow pea mixture.
• 15. Quickly reheat sauce.
• 16. Pour half of the sauce over the chicken mixture-stir or toss well to combine.
• 17. Reserve the rest of the sauce to serve at the table.
• 18. Serve over hot white rice.
• 19. You can easily sub shrimp for the chicken if you prefer.

LEMON SNOW FREEZE

Steps:

• Combine graham cracker crumbs with 2 tablespoon of the sugar, and melted butter.
• Press mixture on bottom and sides of lightly buttered pie pan.(the recipe calls for a refrigerator tray but I don't have a clue what that is).
• Beat egg yolks until thick.
• Combine with condensed milk.
• Add lemon rind and juice gradually, stirring until thick.
• Stir in 1 cup coconut.
• Whip egg whites until foamy.
• Gradually beat in rest of sugar, then beat until stiff.
• Fold into lemon mixture.
• Pour into tray (pie pan)
• Sprinkle top with remaining coconut.
• Chill in freezer until firm about 4 to 6 hours.

LEMON SNOW BARS

Steps:

• 1. Stir together flour and powdered sugar; cut in butter until mixture clings together. Pat into 8-inch square pan. Bake for 10-12 minutes until just golden brown.
• 2. Beat eggs; add sugar and lemon juice. Beat until thick and smooth. Add 2 Tbsp. flour and baking powder. Pour over baked layer. Bake at 350° for 20-25 minutes. Sift powdered sugar over.
• 3. Cool, cut into bars. Makes 16 (2x2") squares.

BUTTERY LEMON SNOW BARS RECIPE - (4.5/5)

Steps:

• Stir 1/2 cup sugar and 2-2/3 cups flour together. Cut in butter; mix until crumbly. Pat into the bottom of a greased 13"x9" baking pan. Bake at 350 degrees for 15 to 20 minutes; remove from oven. In a separate bowl, mix together eggs, lemon juice and remaining sugar and flour, blending well. Pour over baked crust and return to oven for an additional 20 minutes. Cool. While still slightly warm, dust with powdered sugar. Makes about 1-1/2 dozen.

LEMON SNOW PUDDING

Steps:

• LEMON SNOW: Place cold water in medium bowl. Sprinkle gelatin over water & let sit until gelatin softens, about 5 minutes. Whisk boiling water into mixture until gelatin dissolves. Whisk sugar, lemon zest, juice & salt into gelatin mixture until dissolved. Cover with plastic wrap & refrigerate until cool & slightly gelatinous, about 2 hours.
• Combine egg whites & gelatin mixture in stand mixer fitted with whisk. Whip on medium low speed until foamy, about 1 minute. Increase speed to medium high & whip until soft peaks form, 11 - 14 minutes. Scrape lemon snow into bowl or divide amoung dessert glasses & refrigerate until set, about 2 hours.
• CUSTARD SAUCE: Whisk egg yolks, sugar & salt in bowl until combined. Bring milk to boil in small saucepan. Slowly stir milk into yolk mixture with wooden spoon. Return milk/yolk mixture to pot, reduce heat to low & cook, stirring constantly, until sauce is slightly thickened & registers 175 - 180 degrees F, 2 - 4 minutes. Pour through fine mesh strainer into 2 C liquid measuring cup. Stir in butter & vanilla until incorporated. Refrigerate until cool & serve with lemon snow. Garnish with basil or mint leaf, if desired.

SNOW PEAS WITH LEMON HERB BUTTER

Steps:

• Stir together butter, zest, tarragon, parsley, salt, and pepper.
• Cook snow peas in a 5-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes, then drain well. Transfer hot snow peas to a bowl, then add lemon herb butter and toss to coat.

LAYERED LEMON SNOW BARS

Steps:

• 1. Preheat oven to 350 degrees Fahrenheit. In a bowl, combine crust ingredients. Mix on low speed mixer until well blended. Pat into an ungreased 8 inch square pan. Bake on 350 degree oven for 15-20 minutes or until golden brown on the edges.
• 2. Meanwhile, prepare the filling. Pour over partially baked crust. Return to oven and continue baking for 18-20 minutes or until filling is set. Remove from oven and cool slightly.
• 3. Pour melted canned vanilla icing on top, spreading evenly over filling. Allow to cool completely.

LEMON CHICKEN WITH SNOW PEAS

Steps:

• Cook soup according to package directions; drain noodles, reserving 1 1/2 cups broth. Keep noodles warm. Place chicken between two sheets of plastic wrap and pound to 1/4 in. thickness. Combine flour, salt, and pepper in a shallow dish. Dip chicken in 1/4 c. lemon joice, and dredge in flour mixture. Heat oil in large nonstick skillet over medium-high heat; add chicken. Cook 3 to 4 minutes or until chicken is browned opn both sides. Reduce heat to medium and add remaining 1/4 c. lemon juice, reserved broth, garlic, and snow peas. Simmer 4 - 5 minutes until chicken is done and snow peas are crisp-tender. Serve immediately over hot cooked noodles.