Lemon Mousse Cake
Ingredients
3 egg yolks
1/2 C. sugar
1/2 C. water
1/4 tsp. salt
1 tsp. unflavored gelatin
4 egg whites
1 1/2 C. heavy cream
Zest and juice of 2 lemons
1/3 C. sugar
Shortbread crust
1/2 C. butter
1/3 C. sugar
1/4 tsp. salt
1 egg
1 1/4 C. flour
Cooking Instructions
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 and reserve. Whip egg whites with 1/4 C. sugar to soft peaks. Temper yolk-lemon mixture with large spoonful of whites. Fold in remainder; reserve. Whip cream with 1/3 C. 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 the 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)