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Lemon Mousse

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Description Edit

This dessert is for lemon lovers. Excellent as is, it also makes a great filling for a baked Atkins piecrust.

Lemon Mousse


Ingredients Edit

Directions Edit

  1. In a medium bowl, dissolve gelatin in lemon juice.
  2. Set bowl over a saucepan of simmering water (water should not touch bowl).
  3. Whisk in egg yolks and sugar substitute; cook, whisking constantly, until a candy thermometer registers 170 °F (about 4 minutes). Remove from heat; stir in orange liqueur.
  4. Transfer to a large bowl.
  5. With an electric beater, beat egg whites until stiff peaks form; set aside.
  6. Whip cream until stiff peaks form. Fold egg whites into yolk-gelatin mixture until combined.
  7. Gently fold in whipped cream. Taste for sweetness; adjust if necessary.
  8. Cover with foil and refrigerate until well chilled.
  9. Note: If you prefer not to consume uncooked egg whites, use a powdered egg white product (sold in the baking section of most supermarkets) instead.

See also Edit

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