1. Using parchment paper, make a collar around 6 (4 oz.) ramekins so that each collar stands about 1" above the top of each dish; secure well with tape.
2. In a large mixing bowl, use an electric mixer to beat egg whites to stiff peaks (3-4 min.); set aside.
3. In another large mixing bowl, use an electric mixer to beat yolks, sugar, lemon juice and zest until very light and fluffy (about2 min.).
4. Add heavy cream to egg yolk mixture; beat until soft peaks form.
5. Gently stir in lemonade concentrate (lemon mixture will soften).
6. Gently fold in egg whites, taking care to keep as much air/volume in the mixture as possible.
7. Divide mixture evenly among ramekins; place in freezer for at least 8 hrs. or overnight.
8. About 10 min. before serving, remove ramekins from freezer to thaw slightly.
9. Remove paper collars; garnish with whipped cream and lemon zest curls.

Tasty Tip:

• To make lemon zest curls: Working around the width of the lemon (rather than top to bottom), use a vegetable peeler to remove long, thin strips of lemon peel, leaving behind as much of the bitter white pith as possible. Use a sharp knife to slice strips lengthwise to desired width. Trim to desired length, if needed. Tightly wind strips around a chopstick or straw; wrap securely with plastic wrap and let rest for 30 min. before unwinding curls.