Frozen Lemon Mousse
Refreshing lemony taste that is good any time of the year.
Servings
12
Servings
12
Instructions
  1. Combine the egg yolks, lemon juice, 1/4-cup sugar, and lemon zest in a large bowl and mix well.
  2. 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.
  3. Whip the cream in a bowl until stiff.
  4. Fold the egg whites and whipped cream gently into the egg yolk mixture.
  5. Spoon into a bowl. Freeze, covered with foil, for 8 hours or longer.
  6. 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.