Oh summer, was the sweltering pronouncement of your arrival absolutely necessary? You’re like that friend we miss until he visits — you know the one, over-exuberant, talks too much and drinks all the punch. Frankly, I’m weary (and sweaty) already. I much prefer that fall fella anyway.
To temper my summer-bashing mood, I decided to try a new lemon ice recipe from Everyday Food magazine. The recipe couldn’t be easier, calling for only three ingredients: egg whites, fresh lemon juice and sugar. The result is a creamy and refreshingly tart concoction that makes it much easier to forgive summer’s June transgression…
Lemon Ice (adapted from Everyday Food, serves 8)
Ingredients:
- 1 cup sugar
- 1¼ cups strained lemon juice (about 5-6 large lemons)
- 3 large eggs whites (can also use pasteurized egg whites as a substitute)
Directions:
- Heat 2/3 cup sugar and 1/4 cup water in a saucepan over medium-high, stirring occasionally, until the sugar has completely dissolved. Take off the heat, and stir in the lemon juice. Transfer to a bowl, and let cool completely.
- In a large bowl, whisk egg whites with a mixer until foamy. Reduce speed and gradually add the remaining 1/3 cup of sugar. Increase the speed to high and whisk until stiff peaks form (about 2-5 minutes). Fold egg white mixture into lemon juice mixture.
- Pour into a 9-inch square baking dish, and freeze for about 2 hours. At this point, there will be 2 layers. Stir with a fork to recombine the layers, then freeze until firm. Cover and freeze for up to 3 days.
