|Egg yolks||2 , slightly beaten|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Heavy cream||3⁄4 Cup (12 tbs), whipped|
Combine egg yolks, 1/4 cup sugar, few grains salt, and lemon juice in a double-boiler top.
Cook over simmering water, stirring constantly, until slightly thickened; cool.
Fold in lemon peel and whipped cream.
Beat egg whites until foamy; gradually add 1/4 cup sugar and beat until stiff peaks are formed.
Fold into lemon mixture.
Turn into refrigerator tray and freeze until firm, about 4 hours.