LEMON MOUSSE (FROZEN)

By Kitchenbee

Bon Appetit/June 1979 – unknown article/possibly Too Busy to Cook? Section
Can be prepared up to two weeks in advance

Ingredients

• 30 lemon or vanilla wafers
• 4 egg yolks
• 1/2 cup fresh lemon juice
• 1/4 cup sugar
• 1 1/2 tblsp 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

Preparation

Step 1

Line bottom of sides of 8 or 9 inch springform pan with wafers. Combine yolks, lemon juice, sugar and lemon zest in large bowl and blend well. Let stand at room temperature.

Beat egg whites until foamy. Add cream of tartar and salt and continue beating until soft peaks form. Gradually add remaining sugar, beating constantly until stiff and glossy. Whip cream until stiff. Gently fold whites and cream into yolk mixture. Carefully spoon into pan. Cover with foil and freeze at least 8 hours. Let soften in refrigerator 1 hour before serving.