Meyer Lemon Sherbet (TWD)

There was quite a bit of chatter among the Tuesdays With Dorie bakers regarding this week's recipe, Lemon Cup Custard. Some of the bakers commented that this custard tasted eggy and had a flan-like texure, and as a result, a lot of folks clearly expressed their love or hate of this type of dessert.

When it comes to dessert, I'm game for anything, except for anything flan-like. The texture is just not my cup of tea. So, where does that leave me this week?

Instead of sitting out this week, I wanted to take the ingredients called for in this recipe and create something that I would enjoy (hopefully the TWD gods won't strike me down for this). With a just a couple of tweaks (no eggs, no lemon extract, add lemon juice), I came up with this recipe for meyer lemon sherbet.

The hubby and I had the sherbet with fresh strawberries, all we could say was WOW! The meyer lemons imparted a nice citrusy/floral flavor and we loved the icy/creamy texture of the sherbet. One adjustment that I would make the next time is straining the mixture before freezing (the pieces of zest didn't do it for me texturally); otherwise, I wouldn't change a thing.
Check out how the others fared with the Lemon Cup Custard at the TWD blogroll! For the unadulterated version of this recipe, please visit our hostess for the week, Bridget of The Way The Cookie Crumbles.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Meyer Lemon Sherbet

makes approx 1 pint

2 C whole milk

1/2 C sugar
zest of 2 meyer lemons

1/2 C meyer lemon juice (approx 2-3 lemons)

In a medium saucepan, mix 1 C of milk with the sugar and zest. Heat until the sugar dissolves, stirring frequently.

Remove from the heat and add the remaining 1 C of milk. Transfer the mixture to a container and thoroughly chill in the fridge.

Once chilled, stir in the lemon juice into the milk mixture. Freeze in your ice cream maker according to the manufacturer's instructions.