Lemon Freeze Recipe
Ingredients
| 2 egg yolks, slightly beaten | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Heavy cream | 3/4 Cup (16 tbs), Whipped | |
| Egg whites | 2 | |
Directions
Combine egg yolks, 1/4 cup sugar, few grains salt, and lemon juice in a double-boiler top.
Cook over simmering water, stirring constantly, until slightly thickened; cool.
Fold in lemon peel and whipped cream.
Beat egg whites until foamy; gradually add 1/4 cup sugar and beat until stiff peaks are formed.
Fold into lemon mixture.
Turn into refrigerator tray and freeze until firm, about 4 hours.
Cook over simmering water, stirring constantly, until slightly thickened; cool.
Fold in lemon peel and whipped cream.
Beat egg whites until foamy; gradually add 1/4 cup sugar and beat until stiff peaks are formed.
Fold into lemon mixture.
Turn into refrigerator tray and freeze until firm, about 4 hours.
Chef
