FROZEN LEMON MOUSSE

 

Frozen Lemon Mousse

30 lemon or vanilla wafers
4 egg yolks
1/2 cup fresh lemon juice
1/4 cup sugar
1 1/2 Tablespoons lemon peel -- grated
4 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 1/2 cups whipping cream

Line bottom & sides of 8" or 9" spring form pan with wafers. Combine next 4 ingredients in large bowl and blend well. Let mixture stand at room temperature.

Beat egg whites until foamy. Add cream of tartar and salt and continue beating until soft peaks form. Gradually add remaining 3/4 cup sugar, beating constantly until stiff and glossy. Whip cream until stiff. Gently fold whites and cream into yolk mixture. Carefully spoon into pan. Cover with foil and freeze overnight. Let mousse soften in refrigerator about 60 minutes before serving.

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