Lemon Cream Sherbetdesserts 1 1/2 cup sugar 2 cup water; boiling 2 each lemons; juice 1 each lemon; rind - grated 1/8 teaspoon salt 2 each egg yolks 2 cup cream; whipped 2 each egg whites Dissolve sugar in boiling water, add grated rind, lemon juice and salt. Gradually pour over egg yolks, well beaten. Cool and freeze to a slush. Whip cream, fold in stiffly beaten egg whites. Add to half-frozen mixture and continue freezing until firm. Source: Doris K. Reed, Kennonsburg Grange, Noble County, OH |
