Lemon Snow in Custard Sauce


Light and similar to Floating Island Dessert  This recipe serves 6


  • 4 Tbs cornstarch Cornstarch
  • 1 1/2 cups water, boiling Water, municipal
  • 1 cup sugar Sugars, granulated
  • juice and rind of two lemons Lemon juice, raw
  • 1 Tbs butter Butter, without salt
  • 2 large egg whites ( saving the yolks for the sauce)
  • salt Salt, table
  • Sauce Sauce, Worcestershire
  • 1 1/4 cups milk, scalded
  • 1 dessert spoon cornstarch
  • 2 1/2 Tbs sugar Sugars, granulated
  • 2 egg yolks from whites, lightly beaten
  • salt Salt, table
  • 1 tsp vanilla Vanilla extract
  • 1/4 cold milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A


Step 1

Mix sugar, cornstarch, salt & rind in a pan. Whisking briskly add boiling water; cook over medium heat stirring constantly for 10 mins or until the raw starch taste is gone. Add butter, juice and blend slowly. Cool to room temperature. Beat Egg whites til very stiff. Fold into lemon mixture. pour into dishes or chill in a bowl to be scooped out later. Serve with sauce.

Step 2

Sauce: Scald milk. Mix cornstarch, cold milk, sugar, salt and egg yolks. Whisking briskly add to hot milk, but first whisk in a small amount of milk to egg mixture first. Cook stirring constantly until it thickens and will coat a silver spoon. Add Vanilla. Chill quickly.


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