Lemon Sherbert

2 egg whites
1 cup karo syrup (red label)
2 cups milk
3/4 cup lemon juice

Beat egg whites to soft peak stage. Add remaining ingredients and pour into freezing tray. Freeze 1 1/2 hours or until almost firm. Remove from tray and beat until mixture is smooth. Return to freezer for 1 1/2 to 2 hours or until firm.