Prepare the Lemon Ice Cream
In a saucepan, whisk together egg yolks and 1/4 cup non-dairy whipped topping. Cook over low heat, stirring constantly, for about eight minutes. You do not want the yolks to curdle. Whisk in lemon juice.
In the bowl of a stand mixer, whisk two cups non-dairy whipped topping until it forms stiff peaks. Whisk in confectioners’ sugar and egg/lemon mixture. Freeze in a container until ready to serve.
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I used the egg whites for meringues it went really well together
The recipe was easy to follow and it is extremely tasty.