Lemon Ice Cream

Cut the lemons in half, squeeze them and measure out the juice.

Mix yogurt, juice of one lemon and one third of the powdered sugar in a baking bowl with a whisk until creamy. Put the mixture in the refrigerator for one hour.

Towards the end of the refrigeration time, whip the egg whites with the remaining sugar and salt until stiff peaks appear. Fold the snow into the yogurt and lemon mixture until everything is evenly mixed together.

Pour the quantity into the running ice cream maker and freeze for about 35 min.

Portion the lemon ice cream into balls and shape into a bowl. Decorate with a lemon wedge and lemon balm.

Instead of portioning the ice cream in a dessert bowl, you can also form it into a low drinking glass.

Tip: Use a regular or light yogurt, yes, as needed!

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