1 lemon, zest and juice

3 eggs

¹⁄₃ cup Sweetener of choice

1¾ cups heavy whipping cream

1. Wash the lemon . Finely grate/zest the outer peel . Juice the lemon and set aside.
2. Separate eggs. Beat egg whites until stiff. In another bowl, whisk egg yolks and sweetener until light and fluffy. Add lemon juice and a few drops of yellow food coloring (optional). Carefully fold egg whites into yolk mixture.
3. Whip cream in a large bowl until soft peaks form. Fold egg mixture into cream.
4. If you have an ice cream maker then Pour into ice cream maker and freeze according to manufacturer’s instructions.
   1. If you don’t have an ice cream maker,  don’t worry;  you can place the bowl in the freezer and give it a stir every half hour until it reaches the desired consistency. This can take up to 2 hours.
   2. let stand at room temperature for 15 minutes before serving. for easy scooping.