2 c. water
2 c. sugar
2 egg whites
1 c. lemon juice
Pinch of salt
Grated rind of 1 lemon

Boil water, sugar and salt together 5 minutes over medium flame. Strain lemon juice into sugar syrup and add grated lemon rind. Cool. Beat egg whites until stiff but not dry and fold them gently into cooled syrup. Pour into freezing tray of refrigerator. Cover with waxed paper and freeze until firm (about 3 hours). Serves 6.