Frozen Lemon Mousse

posted by Cissy 07-09-100 4:01 PM

Frozen Lemon Mousse

30 vanilla wafers
4 eggs, separated
1/2 cup lemon juice
1/4 cup sugar
1 1/2 Tbsp. grated lemon zest
1/8 tsp. cream of tartar
1/8 tsp. salt
3/4 cup sugar
1 1/2 cups heavy cream

Line bottom and sides of 8 or 9" springform pan with vanilla wafers. Wrap bottom and sides of pan with aluminum foil.

Combine egg yolks, lemon juice, 1/4 cup sugar and zest in a large bowl and mix well. Let stand at room temperature.

Beat egg whites until foamy. Add cream of tartar and salt and continue beating until soft peaks form. Add remaining sugar gradually, beating constantly until egg white mixture is stiff and glossy.

In a separate bowl, beat heavy cream until stiff. Fold egg white and whipped cream mixture into yolk mixture. Spoon into prepared pan and freeze at least 8 hours.

To serve: Remove from freezer and allow to soften 1 hour in refrigerator.

Note: This is a recipe from a magazine that was published a long time ago; I always wash the outside of the eggs in detergent and rinse thoroughly before proceeding with the recipe. You could also freeze the mixture without the vanilla wafer crust, or spoon the lemon mix into a prebaked pie crust.

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