Lemon Freeze (non-alcoholic)
Serving Size: 8
Ingredients
- 4 egg yolks, well beaten
- 2 cans Eagle Brand sweetened condensed milk
- 1 cup lemon juice
- 1 teaspoon lemon rind grated
- 4 egg whites stiffly beaten
- 6 tablespoons sugar
Instructions
- Beat egg yolks until thick and lemon colored.
- Add sweetened condensed milk, lemon juice and rind, stir until thick .
- Beat egg whites until stiff. Gradually add sugar.
- Fold egg whites and lemon mixture; pour into sherbet glasses.
- Freeze until firm.
- Garnish with mint and berries and more lemon zest.
Notes
8- 12 servings depending on size of sherbet glasses.
By Nan Sands via KathyMillerTime