Serves 8


  • 6–7 eggs, separated
  • 1 cup sugar
  • ½ cup oil
  • 1 tsp. grated lemon peel
  • 1 tsp. vanilla
  • ½ cup coconut, optional


Beat the egg whites until stiff. Gradually add the sugar. In a separate bowl, beat the yolks together with the oil until they are thick and then add in the lemon peel and vanilla. With a spatula, fold the egg whites into the yolk mixture and sprinkle in the coconut. Freeze.