Best 12 Lemon Snow Recipes

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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



Lemon Snow Pudding image

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

1-1/2 cups water
Juice of 1 large lemon (1/4 cup)
3/4 cup sugar
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
3 large egg whites
CUSTARD SAUCE:
3 large egg yolks
1/8 teaspoon salt
1/2 cup sugar
1 cup whole milk, scalded and cooled
1 teaspoon vanilla extract

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



Lemon Snow Pudding with Basil Custard Sauce image

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

For snow pudding:
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
1 cup boiling-hot water
3/4 cup sugar
1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
3 large egg whites at room temperature 30 minutes
For custard sauce:
2 cups whole milk
1/3 cup sugar
1 cup packed basil leaves
3 large egg yolks
Garnish: basil leaves

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



Lemon-Basil Snow Peas image

"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

1/2 teaspoon minced garlic
2 teaspoons olive oil
1-1/2 pounds fresh snow peas
1 cup chopped sweet yellow pepper
1/3 cup minced fresh basil
2 tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper

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



Lemon-Butter Snow Peas image

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

1/2 pound fresh snow peas
1 tablespoon water
1 teaspoon minced garlic
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 teaspoon Italian seasoning

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



Lemon Snow Filling image

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

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
2 tablespoons grated lemon zest
1 cup heavy cream

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



Lemon Snow image

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

2 eggs
1 package lemon flavor instant pudding and pie filling
2 cups boiling water
1 teaspoon sugar

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



Lemon Chicken Fettuccine With Snow Peas image

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

12 ounces fettuccine
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast
1 garlic clove
1 1/4 cups chicken broth
2 tablespoons lemon juice
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups snow peas (fresh is best)
2 tablespoons chopped fresh parsley

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



Lemon Pepper Shrimp With Snow Peas and Wild Rice image

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

1 1/2-2 lbs shrimp, fresh 0R thawed (shelled and deveined)
3/4 lb snow peas, rinsed
3 tablespoons butter
2 -3 tablespoons oil
4 -8 garlic cloves, minced (to taste)
1 tablespoon fresh ginger, minced
1 small onion, diced
2 -4 celery ribs, sliced
2 -4 tablespoons lemon juice (juice of 1/2-1 lemon, respectively)
1 teaspoon pepper (more or less to taste)
2 cups cooked wild rice (or any other rice) (optional)

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



Lemon Chicken with Red Peppers and Snow Peas image

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

4 tsp vegetable oil,divided
1 1/2 c thinly sliced sweet red bell peppers
1 1/2 c snow peas, trimmed
1 small onion, cut into thin strips or wedges
1 lb boneless, skinless chicken breat, cut into thin strips
1/4 c white rice flour
1 tsp salt
1 c chicken stock
4 tsp fresh lemon juice
2 tsp sugar
1 tsp vegetable oil
4 tsp cornstarch
1 tsp sesame oil
1 tsp fresh lemon zest
2 clove garlic, minced
2 tsp chopped fresh parsley or cilantro

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



LEMON CHICKEN WITH SNOW PEAS image

Categories     Chicken     Stir-Fry     Quick & Easy     Dinner

Yield 4 Servings

Number Of Ingredients 9

3 (3-ounce) pkgs. ramen noodle soup mix
4 skinned and boned chicken breast halves
1/2 c. flour
1/2 t. salt
1/4 t. pepper
1/2 c. lemon juice, divided
3 T. vegetable oil
1 clove garlic, crushed
1/2 lb. fresh or 10-ounce package frozen snow pea pods, trimmed

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



Lemon/Lime Snow Pudding w/Custard Sauce image

Number Of Ingredients 17

1 envelope unflavored jello
1/4 cup water cold
1 cup water boiling
2/3 cup splenda
1/4 cup lemon juice fresh or lime
1 teaspoon lemon peel finely grated or lime rind
2 eggs white stiffly beaten
* Part two.
2 eggs yolk
1/4 cup splenda
1 tablespoon almond flour
1/8 teaspoon salt
1 cup heavy cream
1 teaspoon lemon juice fresh
1/4 teaspoon vanilla extract
1 teaspoon butter
Coarsely grated lemon rind or thin slices of lime

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



Lemon Snow Pudding image

Number Of Ingredients 10

1 tablespoon gelatin, unflavored, granulated
1/2 cup water, cold
1 tablespoon lemon zest, grated
1/4 cup lemon juice, fresh
1 1/4 cups water, boiling
12 packets artificial sweetener (Equal)
2 egg whites (medium)
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
lemon zest, grated, for garnish

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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