Lemon Mousse

1. 1

   Chill milk in the freezer until there are slivers of ice in it; turn into a cold bowl and whip until stiff.

2. 2

   To the whipped milk, add lemon peel.

3. 3

   Add slowly, the juice of the lemons, beating all the time.

4. 4

   Continue beating while adding the sugar slowly.

5. 5

   Crush the crackers and cover the bottom of a 9 x 9 x 2-inch pan with half of them.

6. 6

   Pour the whipped mixture into the pan.

7. 7

   Cover with the remaining crackers.

8. 8

   Cover pan or wrap and freeze in squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.