Frozen Lemon Mousse
Refreshing lemony taste that is good any time of the year.
save whites for later
grated lemon zest
cream of tartar
fresh raspberries or blueberries, for garnish
mint, for garnish
Combine the egg yolks, lemon juice, 1/4-cup sugar, and lemon zest in a large bowl and mix well.
Beat the egg whites in a medium mixing bowl until foamy. Add the cream of tartar and salt and beat until soft peaks form. Add 3/4-cup sugar gradually and beat until stiff and glossy.
Whip the cream in a bowl until stiff.
Fold the egg whites and whipped cream gently into the egg yolk mixture.
Spoon into a bowl. Freeze, covered with foil, for 8 hours or longer.
Let the mousse stand in the refrigerator for 1 to 2 hours before serving. Spoon into 12 dessert dishes and garnish with fresh berries and a spring of mint.