This ethereal dessert is light and lemony, blending the textures
of meringue and custard. It's perfect after any heavy meal. If
you're concerned about using uncooked egg whites, bake them for
five minutes at 300 degrees and then refrigerate four hours.
Serves 8.
Per serving: 2 grams fat, 149 calories.
Snow:
2/3 cup sugar
Grated rind of 1 lemon
1 cup boiling water
3 tablespoons cornstarch
1/3 cup cold water
1/3 cup lemon juice
3 egg whites
Custard:
1 tablespoon cornstarch
2 tablespoons cold milk
1-3/4 cups scalded milk
3 tablespoons sugar
3 egg yolks
1/2 teaspoon vanilla
Put the sugar, lemon rind, and boiling water in the top of a
double boiler and cook directly over heat for three minutes.
Place the top of the double boiler over boiling water.
Mix cornstarch and cold water; add to sugar syrup, stirring
constantly. Cook until thick, five to ten minutes. Remove from
heat; stir in lemon juice.
Beat egg whites until stiff. Add one tablespoon sugar while
beating. Fold whites into lemon mixture. Turn into mold or glass
dish; chill four hours.
To make sauce, mix cornstarch with cold milk. Add to hot milk in
saucepan, stirring constantly. Add sugar.
Beat egg yolks well. Mix in a little of the hot milk mixture,
then add yolks to cornstarch mixture, stirring constantly. Stir
sauce over low heat until thickened (5 to 6 minutes). Cool. Add
vanilla.
To serve, spoon chilled egg white snow into dessert dishes. Pour
over custard sauce.
Posted by Karen
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