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Lemon Snow Pudding is a perfect summer dessert idea. It’s light, fluffy and full of lemon goodness. It’s also low in fat and gluten free.
What is Snow Pudding?
Snow Pudding is not made with actual snow but it does resembles the look of snow. It is basically a light, airy whipped lemonade that is served with a vanilla custard sauce. It has a unique texture and has a delicious, light, lemon taste. The recipe originated in the 1800’s and is an old American pioneer recipe.
I first had lemon snow pudding while in middle school in Wisconsin. It was served as dessert at all school banquets so this recipe brings back lots of fond memories for me.
Ingredients
- Unflavored Gelatin
- Sugar
- Lemon Juice and Zest
- Egg Whites
- Salt
How to Make Lemon Snow Pudding
- Sprinkle gelatin into cold water in a large bowl. Let stand 5 minutes to dissolve.
- In a sauce pan, heat 1 cup water. Pour over gelatin.
- Add the sugar, lemon zest and lemon juice. Stir until sugar is dissolved.
- Set bowl in an ice bath (a bigger bowl full of ice) and allow mixture to cool and thicken. (45-60 minutes) I put mine in the refrigerator for 15-20 minutes to speed up the process but don’t let it sit in there too long. You want the consistency to be that of raw egg whites)
- With an electric mixer, beat the mixture until frothy, 1-2 minutes.
- In another bowl beat egg whites until they form soft peaks.
- Add beaten egg whites to gelatin mixture. Beat at high speed until tripled in volume. Mixture should be thick enough that a wide ribbon holds it’s shape when beater is lifted out of bowl. (about 5 minutes)
- Pour mixture into a large serving bowl. Allow to chill for 2-3 hours.
How to Make Vanilla Custard
- Combine yolks, sugar and salt in a sauce pan.
- Add in milk.
- Cook over low until mixture coats the back of the spoon. Do not allow it to boil.
- Add in vanilla.
- Allow mixture to chill. It will thicken up as it chills. Cover the surface of the custard with plastic wrap to prevent a skin from forming.
- Serve chilled with lemon snow pudding.
How to Serve:
- Pour 1/4 cup of custard into a bowl.
- Add a scoop or two of snow pudding.
- Top with fresh berries.
- If served without the custard sauce this is a no fat, gluten free dessert.
Frequently Asked Questions
How long will snow pudding last?
Kept snow pudding covered in an airtight container in the refrigerator it will last 2-3 days. Keep vanilla sauce in a separate container and add right before serving.
Favorite lemon desserts:
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Lemon Snow Pudding
Lemon Snow Pudding is a perfect summer dessert idea. It's light, fluffy and full of lemon goodness. It's also low in fat and gluten free.
Prep:10 minutes
Cook:20 minutes
Refrigerate:3 hours
Total:3 hours 30 minutes
Ingredients
- 1/4 OZ unflavored gelatin
- 1/4 cup cold water
- pinch of salt
- 3/4 cup sugar
- 1 cup hot water
- 1 Tbsp freshly grated lemon zest
- 1/3 cup fresh lemon juice
- 3 large egg whites Room temperature, If you are concerned about salmonella, use pasteurized egg whites or powdered egg whites
Vanilla Sauce
- 1 cup whole milk
- 1 tsp vanilla
- 3 egg yolks
- 1/2 cup sugar
- 1/8 teaspoon table salt
Instructions
- Pour 1/4 cup cold water into a large bowl and sprinkle with gelatin, let stand 5 minutes.
- Add the hot water, sugar, lemon juice, lemon zest and salt. Stir until sugar dissolves.
- Set bowl in a larger bowl full of ice and cold water. Allow mixture to cool for 45-60 minutes or until it resembles the consistency of egg whites. Refrigerate for 20 minutes if needed to get it to set up.
- Beat gelatin mixture with an electric mixer until frothy, 1-2 minutes.
- In another bowl beat egg whites until they form soft peaks.
- Add egg whites to gelatin mixture and then beat at high speed until it has tripled in volume. When you lift the beaters out a wide ribbon should form.
- Pour mixture into a large serving bowl and refrigerate for 3 hours.
Vanilla Sauce:
- Combine egg yolks, sugar, and salt.
- Pour in milk. Cook over low heat until it coats the back of a spoon. Do not allow it to boil.
- Remove from heat and add in vanilla.
- Cover the surface with a piece of plastic wrap to prevent a film or skin from forming.
- Refrigerate until thickened and chilled through.
- Place a scoop of custard into a bowl, add a large scoop of snow pudding and garnish with fruit if desired.
Tips & Notes:
Kept covered in an airtight container in the refrigerator it will last 2-3 days.
Add vanilla sauce right before serving.
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Nutrition Facts:
Calories: 172kcal (9%) Carbohydrates: 34g (11%) Protein: 3g (6%) Fat: 3g (5%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 76mg (25%) Sodium: 74mg (3%) Potassium: 79mg (2%) Fiber: 1g (4%) Sugar: 33g (37%) Vitamin A: 148IU (3%) Vitamin C: 5mg (6%) Calcium: 47mg (5%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
First posted March 4, 2008
BarbW says
I am unclear about how much gelatin to use. Is os an abbreviation for ounce?
Leigh Anne Wilkes says
Sorry about that it sound be oz. for ounces
Carol Shelley says
What do you mean by infuse the milk?
Leigh Anne says
Carol, It just means you let the flavor absorb into the milk
Mary Anne Best says
Snow pudding was a special dessert to dad’s family during the depression. He has fond memories of the pudding – how about making him some?
Teresa says
I’ll have to give this a try. It looks perfect for one of my tea parties. I know what you mean about learning the hard way, in cooking or any other area. My friends ask me how I learned about gardening. I tell them, “You fail enough times and pretty soon you know what doesn’t work.” =) I’ll remember not to let it boil.
Tamie says
Mmmmmmm! I am not a big meringue fan, but I am a huge lemon lover, and with the vanilla sauce it looks quite delicious to me! 🙂