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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Frozen Lemon Mousse Recipe

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This recipe for Frozen Lemon Mousse is from Summit Cardiology, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Egg Yolks
3 Egg Whites
Zest and Juice of 2 Large Lemons
2/3C White Sugar
1/2 Pint Whipping Cream
Graham Cracker or Vanilla/Lemon Wafer Crust
Powered Sugar
Directions:
Directions:
In a saucepan mix yolks, zest and juice of lemon, and sugar. Cook until thickened and bubbly. (Will not be real thick until it cools) Beat egg whites gradually adding 3 Tbsp of sugar til stiff peak forms. Fold into COOLED lemon mixture. Whip cream with a bit of powdered sugar to taste until stiff peak forms, fold into above lemon mixture. Pour into prepared crust. Cover with plastic wrap and freeze overnight. Garnish with mint leaves and lemon twists.
*NOTE*
This is a single 8-9in pie plate recipe. You can double the recipe and use a 13x9x2in freezable pan/casserole dish. Keeps in freezer for a month.

 

 

 

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