5 tablespoons lemon juice (juice from about two lemons)
2 tablespoons grated lemon rind (rind from about two lemons)
1 cup sugar
1/4 teaspoon salt
2 egg yolks
1 quart cream

Whisk lemon juice, rind, sugar, salt together in a bowl. Whisk in egg yolks and cream, mixing well. Freeze in ice cream maker. Yields about 1 quart.