posted by Mona M 02-11-102 7:40 AM
Frozen Lemon Mousse
4 eggs, separated
1-1/2 cups sugar
Grated rind of 2 lemons
Juice of 3 lemons
2 (6-ounce) cans evaporated milk, chilled
Box of graham cracker crumbs
Cook egg yolks, sugar, grated lemon rind and lemon juice for three minutes, stirring constantly. Fold in evaporated milk, that has been chilled and whipped, and the stiffly beaten egg whites. Place 1/4-inch of graham cracker crumbs in bottom of 8-inch square dish. Pour in mousse. Place another 1/4-inch layer of crumbs on top. Cover with plastic wrap and place in freezer, preferably overnight. Do not remove until ready to serve.
Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved.
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