|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.
Serving size: Complete recipe
Calories 954 Calories from Fat 658
% Daily Value*
Total Fat 75 g114.9%
Saturated Fat 44.3 g221.6%
Trans Fat 0 g
Cholesterol 616.8 mg205.6%
Sodium 179.8 mg7.5%
Total Carbohydrates 62 g20.7%
Dietary Fiber 0.51 g2%
Sugars 52.3 g
Protein 15 g30.1%
Vitamin A 61.8% Vitamin C 53.9%
Calcium 16.8% Iron 5.3%
*Based on a 2000 Calorie diet