A lemon rind jell topped with fluffy meringue is the perfect light dessert on a hot day. Vanilla custard sauce is drizzled over the meringue for a touch of sweetness. This recipe comes from Meatless Monday staffer Joey Lee.
Serves 15
For the lemon jell and meringue:
- 4 teaspoons agar*
- ½ cup cold water
- 2 cups boiling water
- 1 ½ cups sugar, divided
- 1/8 teaspoon salt
- 2 teaspoon lemon rind, grated
- 1/2 cup lemon juice
- 5 egg whites
For the vanilla custard sauce:
- 1 ½ cups scalded milk
- 5 tablespoons sugar
- 5 egg yolks
- ¼ teaspoon salt
- 1 teaspoon vanilla
*a meatless gelatin substitute, agar can be found in health food and asian speciality stores.
To make the lemon jell:
Soak the gelatin in cold water 5 minutes.
Add the boiling water and stir until the agar has dissolved. Add 1 cup of the sugar, salt,
lemon rind and lemon juice. Place in the refrigerator and chill for about 2-3 hours, or until the jell is partially set.
To make the meringue:
Beat the egg whites until soft peaks form. Add the remaining ½ cup sugar. Continue to beat in the sugar until the meringue is quite stiff.
Carefully fold the beaten egg whites into the lemon gelatin. Chill for at least another 3 hours, or until the gelatin has set.
To make the vanilla custard sauce:
In a medium-sized bowl, beat the egg yolks together. Whisk in the sugar and salt.
Slowly add the egg mixture to the scalded milk, stirring constantly to combine. Put the egg milk mixture in a double boiler over steadily simmering water.
Cook the egg milk mixture, stirring constantly, for about 8-10 minutes, or until the custard is thick enough to coat the backside of a metal spoon.
Set custard aside to cool. After it cools, add the vanilla and stir to combine. Chill the custard in the fridge until serving.
To complete the vanilla snow:
Spoon equal portions of lemon gelatin and frothy meringue a glass. Pour about 1-2 tablespoons of vanilla custard over the lemon meringue and enjoy.
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