Frozen Lemon Sherbet
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A home-kitchen version of frozen lemon sherbet, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 3 egg yolks
- 1/2 cup sugar
- 1/4 cup lemon juice
- 2 tsp. grated lemon peel
- 1/8 tsp. salt
- 1 cup whipping cream (whipped)
- 3 stiff - beaten egg whites
- graham cracker crumbs
Method
Beat egg yolks until thick and light in color.
Gradually add sugar.
Then lemon juice and rind and salt.
Fold in whipped cream then fold in stiffly beaten egg whites.
Cover bottom of refrigerator tray with cracker crumbs (graham).
Pour sherbet mixture over crumbs.
Sprinkle a little crumbs on top in a swirl affect.
Freeze until firm.
Cut in squares.
Makes 2 qts. or 1 small ice tray.
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