My go-to dessert – keeps for a week in the freezer! Make it fancy in lemon shells, easy in a pan and dish it into bowls. (Nell would refreeze the lemon shells and use them all summer!) You can vary the amount of lemon juice if you like it tart.
Ingredients:
- 1 pt whipping cream, not whipped. (2 cups)
- 1 c sugar
- 5 Tab lemon juice (or more, I taste it and adjust)
- 1 Tab lemon rind
Directions:
- Mix thoroughly with a spoon.
- Freeze overnight.
Serves: 10 – 11 lemon shells or 6 sherbet glasses
Source: Nell Hinshaw
