Lemon Angel Frost
|Sugar||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
|Semisweet chocolate curls||1⁄4 Cup (4 tbs)|
Beat egg whites till soft peaks form; gradually add sugar, beating to stiff peaks.
Beat egg yolks till thick and lemon colored.
Fold egg yolks, lemon peel, and lemon juice into egg whites.
Fold in whipped cream.
Pour into refrigerator tray; freeze firm.
Serve in sherbets.
Top with shaved semisweet chocolate.