Lemon Sherbert

Ingredients

• Two-thirds condensed milk
• 3 lemons (juice and grated rind)
• Sugar to taste
• 2 egg whites
• Water to fill the can

Directions

1. Add condensed milk, lemons, and sugar to the bowl.
2. Beat 2 eggs put in milk/lemon/sugar mixture when almost frozen.
3. Add water to top off the 1/2 gallon can.
4. Then freeze.

        — Mrs. F. R. H. 

Source — New Orleans Cook Book
Prepared by Lexi Wilkerson
Louisiana Anthology
March 26, 2022