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“Got this off the food channel at 3 am when I couldn't sleep. Lovely low fat dessert, very light and refreshing and you don't need special ingredients. I imagine you could sub the lemon with orange, pureed mango or peach just as easily. I imagine cream instead of milk would add a richer flavour but more calories. I used two eggs instead of one. Cooking time is freezing time.”
4hrs 15mins

Ingredients Nutrition


  1. Separate egg yolks and whites.
  2. Beat yolks and sugar until light and creamy.
  3. Beat whites in a separate bowl until stiff.
  4. Add lemon juice and zest and milk to yolk mixture.
  5. Fold in whipped egg whites gently.
  6. Put into a suitable container for freezing, that will still allow you to whip the mixture in later on.
  7. Freeze mixture until just frozen through (about 2 hours).
  8. Take out and whip again for a few minutes.
  9. Refreeze until needed.
  10. I don't think this mixture should be kept for a long time in the freezer because of the raw eggs. I imagine no more than a week would be best.

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