California Lemons in a vinegar water rinse – removing the last of the dirt and plant sprays.
Lemon juice and sugar cooking down to make a lemon syrup.
Lemon rinds cooking in the organic sweet cream.
Egg whites from Farm Lot 59 eggs – beaten until they are super white and stiff.
Organic powdered sugar is added until you have a satin sheen and a stiff consistency.
Meringues being piped out onto a cookie sheet for baking – low and slow in the oven.
Close up of beautiful meringues – like snowflakes – no two are alike. My pastry bag skills are a bit weak.
The cooked meringues in an airtight container. Too much air means droopy meringues at this point. They are a bit darker than I thought.
The lemon ice cream has been spun up and now it’s being added to a portion of meringues for mixing and pinting.
The mixed ice cream before pinting.
A tester batch out of the freezer.
The finished goods: Lemon Meringue.