Frozen Lemon Mousse
Debi
ingredients
- 30 Vanilla wafers
- 4 egg yolks
- 1/2 cup fresh lemon juice
- 1 1/2 Tbs grated lemon zest
- 4 egg whites
- 1/8 tsp cream of tartar
- 1/8 tsp salt
- 3/4 cup sugar
- 1 1/2 cups whipping cream
directions
- 1
Line bottom & sides of 8“ or 9” springform pan with vanilla wafers. Combine egg yolks, lemon juice, 1/4 cup of the sugar and lemon zest; let sit at room temperature.
- 2
Beat egg whites until foamy; add cream of tartar and salt and beat to soft peaks. Gradually add rest of sugar. Whip cream until stiff. Gently fold into egg whites and then into yold mixture. Carefully spoon into pan. Cover with foil and freeze overnight.
- 3
Let soften in refrigerator 1 hour before serving.
notes
May be made up to 2 weeks early
Source: Dave & Jacquie
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