Frozen Lemon Mousse

posted by Cissy 05-23-98 7:20 AM 

Frozen Lemon Mousse -- it serves about 12: 

Vanilla wafers 
4 eggs, separated 
1/2 cup fresh lemon juice 
1 cup sugar 
grated zest from two lemons 
1/2 tsp cream of tartar 
dash salt 
1 1/2 cups heavy cream 

Line 8, 9 or 10" springform pan with whole vanilla wafers and stand wafers,
rounded side out, along sides of pan. (The wider the pan, the flatter the

Combine egg yolks, lemon juice, 1/4 cup sugar and lemon zest in small bowl 
and reserve. 

In large bowl, beat egg whites with cream of tartar until foamy, then add 
remaining sugar, 1 Tbsp at a time, beating until egg whites are stiff and 

In separate chilled bowl, beat heavy cream until stiff. 

Fold egg yolk mixture, heavy cream and egg whites together mixing thoroughly

Pour into springform pan and freeze (I usually put aluminum foil under the 
bottom of the pan and partway up the sides to prevent leaking. 

Place in refrigerator 1 hour before serving. To serve, release edge of 
springform pan. You won't have to worry about leftovers.

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