Thinly pare the rind from the lemons and set aside.

Squeeze the juice from the lemons and set aside.

Combine water, lemon rind, and sugar in a pan.

Heat gently, stirring until sugar has dissolved.

Increase the heat and boil rapidly for 5-7 minutes until syrupy.

Remove from heat and cool completely.

Add the lemon juice and stir in.

Strain mixture over a metal sieve to remove lemon bits.

Lightly beat the egg whites.

Stir the beaten egg whites into the lemon mixture.

Cover the mixture and refrigerate for 30 minutes until chilled.

Turn on ice cream machine, ensuring paddles are turning.

Pour in the mixture.

Churn until the mixture is frozen and the paddles stop moving or the machine squeaks.

Turn off the machine and remove paddles.

Serve immediately or transfer to a container and freeze.

Enjoy!