|Eggs||2 Large, separated|
|Lemon juice/Vanilla extract||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Buttermilk||4 Cup (64 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Beat egg yolks, and lemon rind and juice with sugar until light and frothy.
Beat buttermilk; stir into egg-yolk mixture.
Beat egg whites stiff; add pinch of salt.
Carefully fold egg whites into cream.
Add to egg-yolk mixture.
Do not blend too thoroughly; leave rather lumpy in texture.
Ladle into soup cups; chill thoroughly.
Garnish with lemon rind