LEMON MOUSSE CAKE

Ingredients

• MOUSSE-
• 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

Directions

Yield: 8 Servings


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.

Submitted 6/13/05.
Source: www.recipesource.com
Submitted By: Meryl
starmer@prodigy.net
LEMON MOUSSE CAKE