3 egg yolks
1/2 c. sugar
1 qt. buttermilk
1 tsp. lemon juice
1 tbsp. grated lemon rind
1/2 c. whipped cream

In large bowl, beat egg yolks with mixer. Gradually add sugar until thick and creamy. Add rind of lemon. Slowly beat in the buttermilk until soup is smooth. Chill. Serve in chilled bowls with whipped cream on top.