Lemon Mousse

By littlefish

Ingredients

• 3/4 C. sugar
• 1 envelope unflavored gelatin
• 2 tsp. lemon peel, finely shredded
• 1 1/2 tsp. cornstarch
• 1 C. lemon juice
• 4 egg yolks, beaten
• 1 1/2 C. whipping cream
• 2 Tbs. orange liqueur
• 6 egg whites, stiffly beaten

Preparation

Step 1

Directions

In a 1 1/2-quart saucepan, combine sugar, gelatin, lemon peel, and cornstarch. Stir in lemon juice and egg yolks. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and cover the surface with clear plastic wrap. Chill thoroughly. Whip cream to soft peaks. Turn chilled lemon mixture into a blender container or food processor bowl. Add orange liqueur. Cover and blend until smooth. Pour mixture into a large mixing bowl, fold in whipped cream, then fold in beaten egg whites. Turn into a 2-quart serving bowl or individual glasses. Garnish with lemon slices.