Posted by aftermidnight Z8 V. Island B.C. on Tue, Aug 21, 07 at 22:36
This recipe calls for raw eggs some might be concerned about salmonella, the link below tells how to prepare the eggs to kill the bacteria. I have never done this myself and have been making this recipe for donkeys years.
FROZEN LEMON MOUSSE
In the bottom of an 8 or 9" springform pan press a graham cracker crust, my crust, 1 c. graham cracker crumbs, 1/2 c. melted butter, 1/2 c. sugar. Bake for 10 minutes at 350 degrees. When cool throw it in the freezer and get it really cold.
In bowl no.1 whisk 4 egg yolks with 1/2 c. fresh lemon juice, 1/4 c. sugar and 1&1/2 T. lemon zest put this aside while doing the next 2 steps.
In bowl no.2 beat 1&1/2 c. of whipping cream, if there's a bit left in the carton, what the heck throw that in too. Whip this up stiff and put in the fridge until you've done the egg whites.
In bowl no.3 beat the 4 egg whites until foamy, add 1/8 t. cream of tartar and 1/8 t. salt. Beat till soft peaks form. Gradually add 3/4 c. sugar beating constantly until stiff and glossy.
Now fold the egg yolk mixture into the whipped cream, next fold the egg whites gently into the whipped cream/egg mixture.
Put this into the chilled springform pan, cover with foil wrap and freeze.
This can be made well ahead of time, can be left in the freezer for a couple of weeks.
It's a nice light dessert for a dinner party or it can be hoarded and eaten a slice at a time. Let me know how you like it, ENJOY.
eggs
