LEMON SNOW PUDDING

Lemon Snow Pudding image

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 13

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

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.

Nutrition Facts :