Rating: 3 stars
297 Ratings
  • 5 star values: 38
  • 4 star values: 47
  • 3 star values: 100
  • 2 star values: 85
  • 1 star values: 27

Gallery

Credit: Quentin Bacon

Recipe Summary test

hands-on:
20 mins
total:
2 hrs 50 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small, heavy-bottomed saucepan, combine the lemon juice, yolks, and sugar. Cook, stirring, over medium-low heat, until the mixture thickens, 5 to 6 minutes. Remove from heat and pour through a fine strainer into a large bowl to remove any lumps.

    Advertisement
  • Add the butter and stir until melted. Cover with plastic wrap, pressing the plastic against the surface of the mixture to eliminate any air bubbles. Refrigerate until chilled, about 30 minutes.

  • Meanwhile, beat the cream with a whisk or an electric mixer to form stiff peaks. Fold the whipped cream into the chilled lemon mixture until well combined. Divide into a muffin tin with paper liners or six 4-ounce ramekins and freeze for 2 hours.

Nutrition Facts

250 calories; calories from fat 79%; fat 22g; saturated fat 13g; cholesterol 201mg; sodium 18mg; carbohydrates 12g; sugars 10g; protein 3g.
Advertisement