Creamy Lemon Sherbet – a delicious recipe with egg yolks, sugar, light corn syrup, whipping cream, lemon rind, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together yolks and sugar in a large bowl until thick and pale. Whisk in syrup and next 3 ingredients; pour mixture into a freezer-safe container. Cover and freeze 4 hours or until almost firm.
2
Place mixture in a large mixing bowl; beat at medium speed with an electric mixer until creamy. Pour mixture into a 9-inch square pan; cover and freeze 8 hours or until firm. Garnish, if desired.
3
*For testing purposes only, we used Davidson's Pasteurized Shell Eggs.
4
Tip: Look for pasteurized shell eggs in foam cartons with the other eggs in large supermarkets and discount super centers. Pasteurized eggs are safe to eat raw and, therefore, eliminate the risk of salmonella contamination.
285
kcal
Calories
14
g
Fat
34
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pasteurized egg yolks*, 1/2 cup sugar, 1/2 cup light corn syrup, 1 (16-ounce) container whipping cream, and more.
Yes, Creamy Lemon Sherbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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