2 eggs
1/2 c. sugar
2 c. light cream
1/2 c. light corn syrup
2 tsp. finely shredded lemon peel
1/4 c. lemon juice
1/2 c. chopped walnuts

Beat eggs on high until thick and lemon colored (approximately 5 minutes). Add sugar gradually. Stir in cream, lemon peel, juice, and syrup. Mix well. Transfer to 10 x 6 x 2 pan. Cover, freeze about 2 hours until partially frozen. Break in chunks, beat on medium 1-2 minutes or until smooth. Stir in walnuts. Return to pan. Freeze about 3 hours or until firm.