I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Lemon Air and Coconut Snow

Lemon Air and Coconut Snow

Fluffy lemon air cooked in a pan of your choice.  A treat that you should put down in the center of the table and pile with coconut snow, handing each of your guests (could be two, could be four and six works too!) a spoon to dive right in.

This treat is about being a minimalist with ingredients.  The cloud and snow can be made alongside dinner and cooked while you are eating.


The coconut snow is so good. So good that I would freeze a bowl and pile the coconut snow inside. Serving simply with spoons.

Make the Coconut Snow first and freeze!

Coconut Snow

  • 1 can full fat coconut milk (400 grams)

  • 200 grams Pellegrino

  • 45 grams Fresh Lime Juice

  • Pinch Salt

  • 50 grams Sweetened Condensed Milk

  • 50 grams Granulated Sugar

1. Whisk the above ingredients together until sugar is dissolved.

2. Place in a rectangular pyrex dish and freeze until solid (1-1.5 hours)

3. Using a fork, scrape the surface to create snow.  Continue to scrape until all of the coconut ice base has been fluffed. 

4. Store in the freezer until lemon air has been baked.


Lemon Air

Lemon Base

  • Zest of one large lemon

  • 125 grams Fresh Lemon Juice

  • 60 grams Granulated Sugar

  • 6 large eggs, separated.

  • 5 grams all purpose flour

  • 15 grams unsalted butter (1 TBSP)

1. In a stainless steel bowl, whisk together lemon zest, sugar and flour.

2. Whisk in egg yolks and stream in lemon juice whisking.

3. Place bowl over a pot of simmering water, creating a banne-marie.

4. Whisk cooking until the mixture reaches 160F (or becomes thick and curd like, think mayonnaise)

5. Whisk in the tablespoon of butter and transfer to a dish (a cereal bowl size works) and place in fridge.


  1. 6 egg Whites (from separated eggs)

  2. 40 grams Granulated Sugar

  3. Pinch Salt

  4. Pinch of Cream of Tartar (don't have it? It's not a deal breaker)

1. In the same stainless steel bowl that has been cleaned and wiped dry, begin whippign the egg whites with a balloon whisk.  **This is easy to do by hand, but you can also you a Kitchen Aid mixer fitted with the whisk attachment on medium speed)

2. Add the pinch of salt and cream of tartar.

3. Continue whipping until a foam forms and the yellow of the egg white has been whipped.

4. Begin adding sugar 1 TBSP at a time, whipping.

5. Whip until stiff peaks form.

6. Fold 1/3 of whites into chilled lemon base.  Add remaining whites and fold until combined.

For Brushing Pan

  • 2 Tbsp Butter

  • 3 Tbsp Granulated Sugar

1. Brush 8 inch sautee pan (oven safe) with softened, not melted, butter. (A pie dish also works well)

2. Sprinkle sugar on pan and shake pan to coat.  Discard excess sugar.

3. Pile folded lemon air into pan.

4. Bake in a 400F still oven for 20 minutes until the top is golden.

Serve immediately with Coconut Ice piled on top!

Additional Treat?

Chopped pistachios add an extra bit of flair to the coconut snow and lemon air.

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