2 c. whipping cream or half & half
1-2 tbsp. fresh grated lemon peel
1 c. sugar
1/2 c. lemon juice

In large bowl, stir cream and sugar until sugar is thoroughly dissolved. Mix in lemon peel and juice. Pour in 8-inch square pan or sherbet dishes. Freeze several hours until firm. (May also use in ice cream freezer.) Makes 1 1/2 pints.