Lemon Mousse Parfaits...from the kitchen of One Perfect Bite courtesy of Sally Tager and Gourmet Magazine

By Foodiewife

Ingredients

• 1 tablespoon finely grated lemon zest
• 1/2 cup strained fresh lemon juice
• 3 large eggs, separated
• 1 cup granulated sugar, divided use
• Pinch of cream of tartar
• Pinch of salt
• 1 cup very cold heavy cream
• 3 tablespoons confectioners' sugar

Preparation

Step 1

1) To make the custard: Combine lemon zest and juice, egg yolks, and 1/2 cup granulated sugar in a small saucepan, whisking to combine.

Over moderate heat, cook, stirring constantly, until mixture thickens and reaches 160 - 170 degrees F on a candy thermometer, about 5 minutes. Do not allow to boil. Transfer to another bowl to cool.

2) To beat egg whites: Place egg whites, cream of tartar and salt in large bowl of an electric mixer fitted with a balloon attachment. Beat on medium speed until soft peaks form.

Add reserved 1/2 cup sugar a tablespoon at a time. Beat on high speed until meringue holds stiff, glossy peaks, about 1 minute. Fold meringue into cooled lemon mixture.

3) To beat cream: Place icy cold cream in a chilled bowl and beat with clean chilled beaters until soft peaks form.

Add confectioner' sugar and beat at medium speed until stiff peaks are formed.

Fold Cream into lemon mixture.

4) To assemble: Divide mixture among eight (8-ounce) stemmed glasses. Freeze, covered with plastic wrap for at least 2 hours.

Serve garnished with additional lemon zest, if desired. Yield: 8 servings.

Cook's Note: Parfaits can be frozen for up to one day. Frozen parfaits should be transferred to refrigerator 30 to 60 minutes before serving.