Here's one version Barb...

Lemon Ice
rec.food.veg/therese (1991)

1 cup (250 ml) freshly squeezed lemon juice
2 cups (500 ml) water
1 packet unflavored gelatin
1 cup (250 ml) sugar, or to taste
Finely grated zest from one lemon
2 egg whites, stiffly beaten (pasteurized egg whites)

Place juice in large mixing bowl.

Place water in saucepan to soften gelatin. Bring to a boil. Stir in sugar and lemon zest. Pour this mixture into the lemon juice and blend well. Fold in beaten egg whites.

Pour into shallow glass dish and freeze solid. When ready to serve, remove the stuff from the freezer and thaw until soft enough to cut with a knife. Drop cubes in blender/food processor until smooth and creamy. Serve immediately or freeze in airtight containers.

If you freeze it, remove it from freezer and let it sit in the refrigerator to soften before serving.

Happy Cooking,

Betsy
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