Frozen Lemon Cream

By Kmac_4

Ingredients

• 1 1/2 C heavy cream
• 4 eggs separated1 C sugar
• 1/2 C lemon juice
• 1 1/2 T grated lemon peel
• yellow food color
• sweetened whipped cream
• coconut

Preparation

Step 1

Whip crea. Set aside. In medium bowl with mixer at high speed, heat egg whites until soft peaks form when beater is slowly raised. Gradually beat in sugar, 2 tablespoons at a time; continue beating until stiff peaks form.

With same beater, at medium speeed, beat egg yolks until thick and light. Beat in lemon juice and peel until well comgined. Fold egg yolk mixture, whipped cream and 3 or 4 drops food color into egg whites. Turn 1/2 C lemon mixture into each of 12 small dessert dishes.

Freeze until firm. About 2 hours. Wrap desserts individually in plastic. Garnish each with whipped cream and coconut.