Margaret’s Lemon Icicle

  • 300ml/1/2 pint double cream
  • 3 eggs separated
  • 110g/4oz caster sugar
  • 2 lemons rind and juice

1. Line loaf tin with clingfilm.

2. Whisk whites gradually and add sugar.

3. Whisk cream with egg yolks and fold it evenly into the whites with the rind and juice.

4. Pour into loaf tin and freeze.

5. To serve turn out and allow 10 minutes at room temperature. Slice and serve with a raspberry sauce.

This entry was posted in Desserts. Bookmark the permalink.

Comments are closed.