I SOOO love lemons, and this is perfect for a hot Texas summer! Just beware, mine took a little longer than the 2 hours noted to freeze (using the pan-in-the-freezer method), and you should plan to serve it all the day you make it - it became VERY firm by the next day. I must say though - my favorite part of this recipe was the reviewer tip to peel the lemon with a vegetable peeler and then whirl the shavings with the sugar in a food processor. Genius!! My knuckles thank you. (Now I can make Lemon Pudding Cake twice a week instead of once... :) ) NOTE: The name is a little misleading; it's more like lemon ice cream rather than an ice or sorbet.
Was this review helpful?
43 users found this review helpful
I SOOO love lemons, and this is perfect for a hot Texas summer! Just beware, mine took a...