Frozen Lemon Mousse – Forgiveness, Part One

Here’s a cool recipe for the summer. A friend in San Antonio served it at a ladies luncheon. Enjoy!

      Frozen Lemon Mousse (Serves 12)

Cover the bottom and sides of a spring form pan or a deep dish pie plate with either Lemon Thins or *Nabisco Brown Edge Wafers Dessert Cookies (9 1/2 oz. box)


  • 4 egg yolks
  • 1/2 cup fresh lemon juice
  • 1/4 cup sugar
  • 1 1/2 Tblsp. grated lemon rind
  • 4 egg whites
  • 1/8 tsp. cream of tartar
  • 1/8 tspl. salt
  • 3/4 cup sugar
  • 1 1/2 cups whipping cream

Directions: Combine first 4 ingredients in a big bowl and blend well. Beat egg whites ’til foamy; add cream of tartar and salt until soft peaks form. Then add 3/4 cup sugar slowly ’til egg whites are stiff. Whip cream ’til stiff. Gently fold egg whites and whipping cream into yolks mixture. Pour into pan. Freeze 8 hours. Soften in refrigerator one hour before serving. Will keep 2 weeks.


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