3 lemon (peel)
1 lemon (juice)
250 gr of icing sugar
30 cl of liquid cream
Mix together icing sugar and lemon juice in a bowl. Whip the cream in another bowl until it gets thick. Add the first mix in the second and whip everything until it gets thick again. Pour the cream in a bowl in your freezer for 6 to 8 hours.
The recipe is from Mimi Thorisson in ELLE magazine from the blog MANGER.
Photos from M