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1
Peel 3 lemons using a small, sharp knife.
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2
( I use a potaot peeler) Cut only the thin outer skin.
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3
Set the peel from 2 lemons aside; discard peel from third lemon.
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4
Now peel the white layer off the lemons, cutting through the thin membrane surrounding the flesh.
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5
Discard the pith (the white layer) and slice the lemon into thin, uniform slices.
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6
Discard any seeds.
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7
Place the peel in the blender or food processor with the 1/4 cup water.
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8
Puree together and place in a small,heavy saucepan with the sugar; stir to blend.
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9
Boil 5 minutes without stirring until a syrup is formed; remove from heat.
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10
Place the yolks in a mixing bowl and lightly beat with a whisk.
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11
Very gradually add the hot sugar syrup to the egg yolks while beating with a whisk.
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12
The hot syrup cooks the yolks, creating a custardlike consistancy.
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13
Take care not to add the syrup all at once or it will scramble the eggs.
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14
Whisk vigorously for 8-10 minutes or beat with an electric mixer until thick and light.
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15
Place the lemon juice in a small bowl and sprinkle the gelatin on top;allow to stand 5 minutes to soften, stirring occasionally.
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16
Place the bowl of softened gelatin in a pan of simmering water for 3 to 5 minutes or until gelatin is completely disolved.
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17
Whip the cream until it forms soft peaks.
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18
Stir the warm, disolved gelatin into the beaten egg mixture.
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19
Gently fold in the whipped cream using an under-over motion with a spatula, turning the bowl with each stroke.
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20
Pour the lemon mousse into the chocolate brownie crust-lined springform pan.
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21
Smooth the top and carefully arrange the lemon slices in a circle on top of the lemon mousse in a circle close to the edge.
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22
Cover with plastic wrap and chill for at least 6 hours or overnight.
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23
Serve chilled.
