Great Grandma Helen used to stretch her pantry with this bright 3 ingredient treat. I finally learned her trick and my kids devour it instantly.

Variations & Tips
For a softer, more spoonable lemon snow, reduce the cornstarch to 3 tablespoons; for a firmer, sliceable dessert that holds neat squares, you can increase the cornstarch slightly to a very scant 1/3 cup. If your lemons are especially tart, add 1–2 extra tablespoons of sugar when you mix the dry ingredients. For a stronger lemon flavor, stir in 1–2 teaspoons of finely grated lemon zest along with the lemon juice. If you’d like a layered look, pour half of the hot mixture into the dish, let it sit a few minutes, then whisk a bit of extra lemon juice into the remaining half and pour it on top for a slightly tangier top layer. You can also serve it over crumbled vanilla wafers or plain cake to stretch the dessert further, just as thrifty cooks once did. For food safety, always use clean utensils and a clean glass dish, and avoid tasting directly from the cooking spoon more than once—transfer a little to a separate spoon or dish to taste. Cool the hot mixture on the counter only until it is no longer steaming, then refrigerate promptly and keep chilled until serving. Discard any leftovers that have been left out at room temperature for more than 2 hours, and eat refrigerated leftovers within 3–4 days for best quality.