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Lemon Angel Frost

Grannys.kitchen's picture
Ingredients
  Egg whites 2
  Sugar 1⁄2 Cup (8 tbs)
  Egg yolks 2
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Interest: 
Everyday

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