Rare is the ice cube tray that has removable dividers today, so we just make our lemon ice in a larger Tupperware-type bowl. Using an electric mixer, combine all ingredients until well-blended. Pour into the container and place in your freezer.
There’s a trick to getting the right consistency when you make lemon ice: Just make sure you stir it from the bottom every couple hours. This will keep it from getting hard as a rock. It will have a nice texture for dipping and serving.
When Mamaw served lemon ice, she’d always warn us if we ate too fast, we’d get a headache, and if we ate too much we’d get sick. I was always willing to chance it – and I have to admit, some of the most enjoyable headaches I’ve ever had came over a bowl of lemon ice.