Frozen Lemon Mousse

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READY IN: 4hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small heavy saucepan or the top of a double boiler, combine egg yolks, ¼ cup sugar, lemon juice and rind.
  • Whisk over low heat just until creamy and slightly thickened.
  • Cool.
  • Beat egg whites to soft peaks; gradually add ¼ cup sugar, beating to stiff peaks.
  • Fold into lemon mixture.
  • Whip cream and fold in gently.
  • Sprinkle pan or baking cups with a thin layer of vanilla wafer crumbs and pour mixture over.
  • Freeze until firm.
  • To serve, unmold individual mousses from baking cups or cut mousse in pan into squares.
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