8 egg whites
8 tablespoons lemon juice
1/8 teaspoon lemon zest
Place 1 egg white into a glass of scalding cold water, and stir to coat. Pour lemon juice into pan of soup or ice cream maker.
Cover with aluminum foil, and chill. Cook over low heat, stirring constantly, for 10 seconds, stirring constantly. Bring to a simmer gently, which will allow lemon zest to water drop into butter and finally to lemon juice. Cook for 5 to 8 minutes longer, stirring constantly, so that sauce is completely absorbed.
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