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Lemon Snow ("Delhi Pudding") (P)
Source: "Five Roses Flour: A Guide to Good Cooking" (1938)
Serves: 5

2 cups boiling water
1/4 cup cold water
2/3 cup sugar
4 tablespoons cornstarch
3 tablespoons lemon juice
2 teaspoons lemon rind
2 egg whites

Add finely grated lemon rind to boiling water.

Mix sugar, salt, and cornstarch with the cold water. Add a little of the boiling water, stir well and add the rest of the boiling water. Put in the top of a double boiler.

Stir over boiling water until mixture thickens. Cover and cook for 20 to 30 minutes, stirring occasionally.

When cooked, remove from fire, add lemon juice, and fold in the stiffly whipped egg whites. Pour into cold, wet moulds.

Unmould when firm and serve with vanilla-flavoured Custard Sauce (click here for recipe) (made using the leftover egg yolks).

Posted by Shayna Kravetz

Nutritional Info Per Serving: N/A