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Lemon Ice

Lemon Ice

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 http://www.marthastewart.com/907440/lemon-ice
2.666665
Rated
53.3333100(3)3
  • Prep Time 15 minutes
  • Total Time 45 minutes + freezing
  • Yield Serves 8

Ingredients

    • 1 cup sugar, divided
    • 1 1/4 cups strained lemon juice (from 10 lemons)
    • 3 large egg whites

Directions

  1. 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.
  2. 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.
  3. 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.

Cook's Note

If you're concerned about consuming raw eggs, use pasteurized egg whites instead.

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