Tangy, sweet, and cold! The perfect treat on a hot summer’s eve. –The Monadnock Inn, Jaffrey Center, New Hampshire
Yield:
Serves 6-8Ingredients
1/4 cup butter
1-1/2 cups sugar
1/4 teaspoon salt
2/3 cup lemon juice
1 tablespoon grated lemon rind
3 egg yolks
3 whole eggs
1 cup heavy cream, whipped
Instructions
Melt the butter in a double boiler; whisk in the sugar, salt, lemon juice, and lemon rind. Beat egg yolks and whole eggs together and add slowly to mixture in double boiler, stirring constantly. Continue stirring and cook mixture for 12-15 minutes until thick and shiny. Cool to room temperature and fold in whipped cream. Put lemon cream into dessert dishes and freeze.
