Lemon Mousse Cake

Title: LEMON MOUSSE CAKE

Categories: Cakes

Yield: 8 Servings

-Bette Leland cgvh43b-

-MOUSSE-

3 Egg yolks

1/2 c Sugar

1/2 c Water

1 ts Unflavored gelatin

4 Egg whites

1 1/2 c Heavy cream

2 Lemons; zest and juice

-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

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

10 minutes. Cool.

Lemon Mousse Cake has real zest--and juice--from fresh lemons. Mousse

rests on rich, tender shortbread crust. Bette...NM --