Lemon snow, also known as lemon icebox pie, is a classic frozen dessert that is both refreshing and easy to make. This delightful treat is made with a combination of lemon juice, sugar, cream, and often egg yolks. The mixture is then chilled and beaten until it is light and fluffy, resulting in a smooth and creamy texture. Typically served in a pie crust or parfait glasses, lemon snow is a perfect dessert for any occasion, offering a burst of citrus flavor that is sure to please everyone.
Let's cook with our recipes!
LEMON SNOW PUDDING
My mother first served this light and refreshing dessert at a dinner for my brother, his new bride and their wedding guests back in the early '40's. When I go married in '47, I made sure I had the recipe.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 13
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 :
LEMON SNOW PUDDING WITH BASIL CUSTARD SAUCE
Provided by Andrea Albin
Categories Milk/Cream Mixer Egg Dessert Quick & Easy Lemon Basil Spring Chill Candy Thermometer Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Make snow pudding:
- Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
- Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
- Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
- Make custard while snow pudding sets:
- Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
- Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
- Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.
- Assemble dessert:
- Spoon snow pudding into glasses or bowls and top with custard sauce.
LEMON-BASIL SNOW PEAS
"Sugar snap peas are a delicious vegetable that often gets overlooked," notes Mitzi Sentiff in Annapolis, Maryland. "We love the flavor of this crunchy side dish and its splash of lemon with broiled fish, chicken or pork."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute garlic in oil for 30 seconds. Add snow peas and yellow pepper; saute for 2-3 minutes or until crisp-tender. Stir in the remaining ingredients; saute 1 minute longer. Serve immediately.
Nutrition Facts : Calories 71 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
LEMON-BUTTER SNOW PEAS
A handful of ingredients and a microwave are all our home economists needed to create this terrific treatment for fresh snow peas. A bit of lemon juice, some mince garlic and a dash of Italian seasoning make it a perfect addition to any meal.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a microwave-safe dish, combine the snow peas, water and garlic. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Combine the butter, lemon juice and Italian seasoning. Drizzle over peas; toss to coat.
Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 40mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
LEMON SNOW FILLING
Fill your favorite crepe recipe with this creamy lemon filling. Top with raspberry sauce, and garnish with fresh raspberries.
Provided by PSEEGER
Categories Desserts Fillings Fruit Fillings
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl, beat cream cheese until soft. Blend in confectioners' sugar, and beat until creamy. Mix in lemon zest. Whip cream in a chilled bowl. Fold into cream cheese mixture.
Nutrition Facts : Calories 323 calories, Carbohydrate 33 g, Cholesterol 71.6 mg, Fat 20.8 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 13 g, Sodium 94.6 mg, Sugar 30.8 g
LEMON SNOW
Make and share this Lemon Snow recipe from Food.com.
Provided by CountryLady
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Separate yolks from whites.
- Place whites (and beaters) in freezer to cool.
- Stir yolks& combine with lemon pie filling in a heavy saucepan.
- Add boiling water& mix well.
- Cook over low heat until thickened.
- Add sugar to egg whites& whip.
- Mix with lemon/yolk mixture.
- Pour into dessert dishes& refrigerate.
- Top with a dollop of whip cream (optional).
LEMON CHICKEN FETTUCCINE WITH SNOW PEAS
Make and share this Lemon Chicken Fettuccine With Snow Peas recipe from Food.com.
Provided by loof751
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1" pieces. Mince the garlic.
- Cook pasta according to package directions. Drain and keep warm.
- Heat oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring frequently, for about 5 minutes until browned. Reduce heat to medium.
- In a bowl, whisk together the broth, lemon juice, cornstarch, salt and pepper. Add to chicken in skillet. Heat to boiling; reduce heat and simmer about 2 minutes, until thickened, stirring frequently.
- Add snow peas and cook 3 minutes longer.
- Toss hot pasta with sauce and garnish with parsley.
LEMON PEPPER SHRIMP WITH SNOW PEAS AND WILD RICE
Make and share this Lemon Pepper Shrimp With Snow Peas and Wild Rice recipe from Food.com.
Provided by A.B. Hall
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and oil in a large skillet or saute pan. Saute garlic, ginger, onion and celery until tender (5-10 minutes).
- Add the shrimp and snow peas, STIRRING FREQUENTLY to avoid over cooking and ensure even cooking. Cook until shrimp are pink (10-15 minutes).
- Add lemon and pepper to taste, stir and enjoy. This dish is great served warm over a bed (or with a side) of rice or bread.
LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS
I love this recipe-very light and fast. If you wish you can sub shrimp for the chicken, and I have been known to add a can of drained mandarin oranges to the mix.
Provided by Diana Adcock
Categories Chicken
Time 35m
Number Of Ingredients 16
Steps:
- 1. Prepare vegetables, set aside.
- 2. Place rice flour and salt in a medium mixing bowl, whisk to combine.
- 3. Thinly slice chicken, toss with rice flour. Set aside.
- 4. In a medium saucepan combine the chicken stock, lemon juice, sugar, sesame oil, cornstarch, 1 teaspoon vegetable oil, lemon zest and garlic.
- 5. Whisking constantly, bring sauce mixture to a boil over medium high heat.
- 6. Cook for 3 minutes or until sauce has thickened.
- 7. Remove from heat and set aside.
- 8. In a large skillet or wok heat 2 teaspoons vegetable oil over medium-high heat.
- 9. Add peppers, snow peas and onions.
- 10. Stir/toss constantly until tender/crisp, about 2-3 minutes.
- 11. Using a slotted spoon remove to a large serving bowl, set aside.
- 12. Add remaining 2 teaspoons vegetable oil.
- 13. Add coated chicken strips, stir-fry for 8 minutes or until done. (8 minutes is the longest you want to cook your chicken unless it's cut thick)
- 14. Using a slotted spoon remove chicken and place it on top of the pepper/snow pea mixture.
- 15. Quickly reheat sauce.
- 16. Pour half of the sauce over the chicken mixture-stir or toss well to combine.
- 17. Reserve the rest of the sauce to serve at the table.
- 18. Serve over hot white rice.
- 19. You can easily sub shrimp for the chicken if you prefer.
LEMON CHICKEN WITH SNOW PEAS
Steps:
- Cook soup according to package directions; drain noodles, reserving 1 1/2 cups broth. Keep noodles warm. Place chicken between two sheets of plastic wrap and pound to 1/4 in. thickness. Combine flour, salt, and pepper in a shallow dish. Dip chicken in 1/4 c. lemon joice, and dredge in flour mixture. Heat oil in large nonstick skillet over medium-high heat; add chicken. Cook 3 to 4 minutes or until chicken is browned opn both sides. Reduce heat to medium and add remaining 1/4 c. lemon juice, reserved broth, garlic, and snow peas. Simmer 4 - 5 minutes until chicken is done and snow peas are crisp-tender. Serve immediately over hot cooked noodles.
LEMON/LIME SNOW PUDDING W/CUSTARD SAUCE
Number Of Ingredients 17
Steps:
- 1. Soak gelatin in 1/4 cup cold water for 5 minutes add 1 cup boiling water and stir until gelatin is dissolved. Add splenda, lemon or lime juice, and rind. Mix well and refrigerate until syrupy. Beat until frothy fold in egg whites and return to refrigerator for 10 minutes. Set bowl in a larger bowl containing ice water and beat 3 minutes at medium speed. 2. Chill. Prepare Custard Sauce.Custard Sauce:*Beat yolks add splenda, flour, and salt. Stir in heavy cream. In a saucepan over medium heat, cook until sauce begins to thicken, stirring constantly. Add lemon juice, vanilla, and butter beat 1 minute with a wire whisk. Cover and chill.To serve, spoon pudding into dessert bowls, top with custard sauce, and decorate with coarsely grated lemon rind or thin slices of lime.
Nutrition Facts : Nutritional Facts Serves
LEMON SNOW PUDDING
Number Of Ingredients 10
Steps:
- Here's a free dessert! It's courtesy of The Art of Cooking for the Diabetic, by Katharine Middleton and Mary Abbott Hess (Contemporary Books, 1978).1. Soak gelatin in cold water. Meanwhile, combine lemon zest, juice, and boiling water in a bowl. Add softened gelatin and sweetener mix well. Chill until it is the consistency of unbeaten egg whites.2. Add unbeaten egg whites, vanilla extract, and lemon extract. Beat with a rotary beater until it is very fluffy and holds its shape. Pile into 6 parfait glasses. Top with a little extra grated lemon zest.Food exchanges per serving: FREE up to 2 cups
Nutrition Facts : Nutritional Facts Serves
Tips:
- For the best results, start with fresh Meyer lemons. If you don't have Meyer lemons, you can substitute regular lemons, but the flavor will be a bit more tart.
- To get the most juice out of your lemons, roll them on the counter before juicing. This will help break down the pulp and release more juice.
- If you don't have a candy thermometer, you can use a metal spoon to check the temperature of the sugar syrup. When the syrup reaches 230 degrees F (110 degrees C), it should be thick and syrupy.
- When you add the egg whites to the sugar syrup, beat them constantly until the mixture is thick and glossy. This will help prevent the egg whites from cooking and becoming scrambled.
- For a fun variation, try adding a tablespoon of lemon zest or a teaspoon of vanilla extract to the snow mixture.
Conclusion:
Lemon snow is a light and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its bright citrus flavor and fluffy texture, lemon snow is sure to be a hit with everyone who tries it.
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