Creamy Lemon Sherbet

Want to impress your guests? Try this refreshing yet easy dessert that's simple to make.


Makes 6 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Other: 12 Hours


2 pasteurized egg yolks*
1/2 cup sugar
1/2 cup light corn syrup
1 (16-ounce) container whipping cream
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
Garnish: fresh mint sprigs


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.

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.

*For testing purposes only, we used Davidson's Pasteurized Shell Eggs.

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.

Erin Tsaconas, Honolulu, Hawaii,

Southern Living Cook-Off Cookbook,

Oxmoor House

July 2004
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