Lemon Parfait

1. 1

   Combine 2 cups lemon juice, butter and 3/4 cup sugar. Simmer, stirring, until liquid reduces by 1/3. Whip egg yolks and remaining sugar until light and frothy. Add lemon syrup and whipped cream. Whip egg whites until stiff then fold in. Transfer mixture to a piping bag then distribute between lemon shells. Freeze for 3 hours. Garnish with tops of lemons.

No nutritional information available.

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