Grandma'S Lemon Snow With Custard Sauce

  1. Combine gelatin and cold water in a bowl and soak for 5 minutes. The water will absorb the gelatin and get semi-solid. Then, add 1 c. boiling water and stir into gelatin until it's all dissolved.
  2. Next, add the pinch of salt, sugar, lemon zest and lemon juice. Stir to mix, then put the bowl in the fridge to cool until it becomes thick - not solid. (You know it is thickened when the mixture "jiggles" when you shake it slightly.)
  3. In a separate bowl beat two egg whites and gradually add in sugar until there are stiff white peaks. Then, beat the thickened gel mixture until frothy. Working carefully, fold the gel mixture into the egg whites and put the mixture in the fridge to chill until firm.
  4. To make the custard sauce, set up a double-boiler with a heatproof bowl over boiling water. In it beat the eggs, sugar, salt and milk. Cook over the boiling water until custard becomes thick. (Note: my grandmother circled "Stir Constantly" to emphasize the importance of this).
  5. Once the custard is thick, remove the bowl from the heat and place it in a larger bowl filled with ice. Add in the vanilla and stir the custard to cool it down quickly. Place it in the fridge to cool completely.
  6. When both mixtures are cooled pile the lemon snow into a big bowl and drizzle it with the custard sauce. It should look like a big poof of airy-jello and taste like lemon meringue pie.
  7. Note: This dessert does contain raw eggs, so people should exercise caution as needed. I always use the freshest eggs possible when making this.
  8. Note: My grandmother always told me to save lemons that had been juiced and/or zested for stuffing roasted chicken!

lemon snow, gelatin, cold water, salt, sugar, freshly grated lemon zest, freshly squeezed lemon juice, egg whites, sugar, custard sauce, eggs, sugar, salt, milk, vanilla

Taken from food52.com/recipes/1660-grandma-s-lemon-snow-with-custard-sauce (may not work)

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