Frozen Lemon Mousse

1. 1

   In a small heavy saucepan or the top of a double boiler, combine egg yolks, 1/4 cup sugar, lemon juice and rind.

2. 2

   Whisk over low heat just until creamy and slightly thickened.

3. 3

   Cool.

4. 4

   Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks.

5. 5

   Fold into lemon mixture.

6. 6

   Whip cream and fold in gently.

7. 7

   Sprinkle pan or baking cups with a thin layer of vanilla wafer crumbs and pour mixture over.

8. 8

   Freeze until firm.

9. 9

   To serve, unmold individual mousses from baking cups or cut mousse in pan into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.