Title: Lemon cream sherbet
 Categories: Desserts, Osg
      Yield: 1 Servings
 
  1 1/2 c  Sugar
      2 c  Water; boiling
      2 ea Lemons; juice
      1 ea Lemon; rind - grated
    1/8 ts Salt
      2 ea Egg yolks
      2 c  Cream; whipped
      2 ea Egg whites
 
  Dissolve sugar in boiling water, add grated rind, lemon juice and
  salt. Gradually pour over egg yolks, well beaten. Cool and freeze to
  a slush. Whip cream, fold in stiffly beaten egg whites. Add to
  half-frozen mixture and continue freezing until firm.