August 07, 2017
Desserts, Freezer, Fruit,
Lemon, 5 Ingredients Or Less, Kid Pleaser, Entertaining, Summer, Gluten-Free, Vegetarian, Kosher Dairy more
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In a small heavy saucepan or the top of a double boiler, combine egg yolks, ¼ cup sugar, lemon juice and rind.
Whisk over low heat just until creamy and slightly thickened.
Beat egg whites to soft peaks; gradually add ¼ cup sugar, beating to stiff peaks.
Fold into lemon mixture.
Whip cream and fold in gently.
Sprinkle pan or baking cups with a thin layer of vanilla wafer crumbs and pour mixture over.
Freeze until firm.
To serve, unmold individual mousses from baking cups or cut mousse in pan into squares.
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