Home / Latest Posts / Recipes / Course / Dessert / Lemon Snow Pudding
Jump to Recipe Print
By: Leigh Anne Wilkes
This post may contain affiliate links. Please see disclosure policy here.
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:
- Apple Pudding Cake with Caramel Sauce
- Chicken and Dumplings
- Vanilla Pudding Cinnamon Rolls
- Perfect Lemon Cupcakes
- Fresh Strawberry Ice Cream
Be sure and follow me over onYou Tubefor weekly cooking demos.
5 from 7 votes
Lemon Snow Pudding
Recipe From: Leigh Anne Wilkes
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.
serves: 8 people
Prep:10 minutes minutes
Cook:20 minutes minutes
Refrigerate:3 hours hours
Total:3 hours hours 30 minutes minutes
Rate Recipe
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.
Recommended Products
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.
Course:Dessert
Cuisine:American
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
Tag on Insta! Leave a Rating
First posted March 4, 2008
Reader Interactions
Leave a Review
Peggy Fitzpatrick says
I am planning on trying your recipe for Lemon Snow Pudding however I am unsure as to how much gelatin to use. This recipe calls for 1 1/4 ounces but the package of gelatine is equal to 1 tbsp. How do you convert this as I can only convert it in a shot glass which is a liquid measurement. If I did that I would be using several packages of gelatine. That doesn’t sound right. I have made this this desert before with a different recipe but I’m confused as to how many packets I’d need. Can you let me know ASAP
Reply
Leigh Anne Wilkes says
Sorry for the confusion. The recipe calls for one 1/4 or .25 ounces of gelatin. That is one envelope if you are using the box that has four envelopes of gelatin in it.
Reply
Margie says
Caution when multiplying the recipe. The 1/4 cup of cold water and gelatin ratios are off. Regardless of the number you wan to make it, the 1/4 cup remains unchanged.
Reply
Older Comments
