Love lemon? This will make you happy as a clam! It’s been pretty warm where I live this week. Wait, it’s been rather humid where I live this week and this refreshing blast of cold, icy lemon is hitting the spot (where ever that magic spot is). The lemon ice is light and fluffy thanks to egg whites. The lemon flavor is strong and the texture is lovely. This is probably the strongest lemon recipe I’ve posted short of sucking on a lemon. I mixed half fresh squeezed, half bottled lemon juice. Don’t be scared, it looks a little weird while it’s setting up, but remember to cut it back up with a fork about halfway through the freezing process so it incorporates again.
15 min. + freezing time
- 1 c. sugar, divided
- 1 1/4 c. lemon juice (about 10 lemons)
- 3 large egg whites (if you’re worried about raw eggs, use pasteurized egg whites instead)
- In a small saucepan, heat 2/3 c. sugar and 1/4 c. water over medium heat, stirring occasionally until sugar is dissolved, about 3 minutes.
- Stir in lemon juice.
- Transfer to a large bowl and let cool, about 30 minutes.
- In a large bowl, whisk egg whites using a mixer on high until foamy, 1-2 minutes.
- Reduce speed to medium and gradually add remaining 1/3 c. sugar.
- Increase speed to high and mix until stiff, glossy peaks from, 2-5 minutes.
- With a rubber spatula, fold in egg whites into the lemon juice mixture.
- Pour into a 9-inch square baking dish.
- Freeze until just set, about 2 hours.
- Scrape with a fork to recombine, the mixture will have settled.
- Freeze until firm, 4 hours or overnight.
- Scoop and serve ice cold!