3 Egg yolks
1/2 c Sugar
1/2 c Water
1/4 ts Salt
1 ts Unflavored gelatin
4 Egg whites
1-1/2 c Heavy cream
2 Lemons; zest and juice
1/3 c Sugar
SHORTBREAD CRUST
1/2 c Butter; 1 stick
1/3 c Sugar
1/4 ts Salt
1 Egg
1-1/4 c Flour
Mousse.
In large shallow bowl, mix yolks with sugar, water, salt and
gelatin. Whip constantly over boiling water until thick and lemon colored.
Remove from heat. Add strained lemon juice and zest. Cool to room
temperature; reserve.
Whip egg whites with 1/4 cup sugar to soft peaks. Temper yolk-lemon
mixture with large spoonful of whties. Fold in remainder; reserve.
Whip cream with 1/3 cup sugar. Fold into reserved lemon mixture. Pour
into 10-inch springform pan with shortbread crust. Chill 2-3 hours. Remove
from pan. Garnish with lemon twists. Cut into 8 slices. Serve with caramel
sauce, if desired.
Shortbread Crust.
Whip butter with sugar and salt until light and
smooth. Add egg, then flour. Whip until fluffy. Spread into 10-inch
springform pan. Bake at 300° for 10 minutes. Cool.
Lemon Mousse Cake has real zest--and juice--from fresh lemons. Mousse
rests on rich, tender shortbread crust.
