Frozen Lemon Cream
|Sugar||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
Beat eggs until thick and lemon-colored.
Gradually add sugar, beating well.
Beat in remaining ingredients.
Pour into 9 x 5 x 3-inch loaf pan and freeze.
When firm, remove to bowl and whip until light and creamy.
Return quickly to freezer; freeze until firm.
Makes 6 to 8 servings.