Don't be tempted to use juice from a bottle (or a plastic lemon!) -- with so few ingredients, every one really counts.
Everyday Food, July/August July/August 2012
- Prep Time 15 minutes
- Total Time 45 minutes + freezing
- Yield Serves 8
- 1 cup sugar, divided
- 1 1/4 cups strained lemon juice (from 10 lemons)
- 3 large egg whites
- In a small saucepan, heat 2/3 cup sugar and 1/4 cup water over medium-high, stirring occasionally, until sugar is dissolved, 3 minutes. Stir in lemon juice. Transfer to a large bowl and let cool completely, about 30 minutes.
- In a large bowl, using a mixer, whisk egg whites on high until foamy, 1 to 2 minutes. Reduce speed to medium and gradually add remaining 1/3 cup sugar. Increase speed to high and whisk until stiff, glossy peaks form, 2 to 5 minutes. With a rubber spatula, gently fold egg white mixture into lemon juice mixture.
- Pour into a 9-inch square baking dish. Freeze until just set, about 2 hours. Mixture will have separated into 2 layers; scrape with a fork to recombine. Freeze until firm, 4 hours more (or, covered, up to 3 days). Scoop into dishes and serve immediately.
If you're concerned about consuming raw eggs, use pasteurized egg whites instead.
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