Serves: 5
Total Calories: 409

2 tablespoons unflavored gelatin (2 envelopes)
1/2 cup cold water
2 cups very hot water
2 cups sugar
1/2 cup lemon juice
6 egg whites, beaten stiff (reserve yolks for Custard Sauce)
1 tablespoon grated lemon peel
------------------------------
Custard Sauce:
4 slightly beaten egg yolk
dash of salt
5 tablespoons sugar
2 cups scalded milk
1 teaspoon vanilla extract

In a large mixing bowl, soften gelatin in cold water; dissolve in hot water. Add sugar and stir until sugar is completely dissolved. Add lemon juice. Chill until partially set, or consistency of unbeaten egg whites (usually about 2 hours).

Beat until frothy (about 2 minutes), then fold in egg whites. Beat until gelatin will hold its shape (another 2 minutes); fold in lemon rind. Pour into mold and chill until firm. For “Custard Igloo” use round bowl for mold. When set, invert pudding to serving plate (use thin knife around edge, if necessary to loosen) which is several inches larger than bowl. Make ice block lines with thick custard sauce or pour sauce over. Serve with extra sauce.

Custard Sauce:
In top of double boiler, combine egg yolks, salt, and sugar. Gradually
stir in scalded milk. Cook over gently boiling water until mixture
coats spoon, stirring constantly (usually 2–3 minutes). Remove
from heat, and stir in vanilla. Chill thoroughly.

Editors’ Extra: This makes four igloos, so half a recipe is plenty for an average dessert.


Fun Fact: The word igloo comes from the people of eastern and northern Canada and of Arctic Alaska. The dome-shaped house built of snow is rarely found in Alaska any more, except perhaps when mountain climbers and bush travelers build temporary shelters against the elements. An Alaskan igloo was traditionally a dome or Quonset-hut shaped structure built with sod and reinforced with driftwood and whale bones. “Igloo,” or “iglu” in the Inupiaq (inOO pE-ak) language, simply means “house.”

Nutritional Facts:

Serves: 5
Total Calories: 409
Calories from Fat: 18

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