Lemon sherbet

Lemon sherbet



  • sugar - 1/2 c
  • heavy cream - 1 c
  • lemon juice - 1/4 c
  • vanilla wafers - 1 item
  • large eggs, separated - 3 item

How to make lemon sherbet:

In a small bowl, beat egg whites until they hold soft peaks. Gradually beat in 1/4 cup sugar until they hold stiff peaks. Without washing beater, in medium or large bowl, beat egg yolks and remaining 1/4 cup sugar until thick and lemon colored. Beat in lemon juice until blended.

Fold in egg whites, then whipped cream until blended. Turn into an 8-inch square pan. Cover. Freeze to firm. Serve with wafers.

Recipe categories: Desserts, Frozen desserts, Fruit.

Lemon sherbet
Average rating: 4 of 5, total votes: 3
Cook. Time: PT0M
Total Time: PT0M

Cause of complaint:

Related ingredients:
butter, softened, sugar, cinnamon, frozen whipped topping, thawed, strawberry or cherry jello
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