Lemon Mousse

By Evelyn McIver
Buhler, KS

2-10 oz. packages ladyfingers
2 envelopes unflavored gelatin
1/2 c. cold water
8 eggs, separated
1 c. lemon juice
1 tsp. salt
2 c. sugar
2 tsp. finely grated lemon rind
3 c. heavy cream
1 large chocolate bar

Line a 1 inch springform pan with ladyfingers, sides and bottom. Sprinkle gelatin over cold water to soften. In a double boiler, combine egg yolks, lemon juice, salt and 1 c. sugar. Cook over boiling water, stirring constantly until slightly thickened. Stir in gelatin and lemon rind. Cool. Beat egg whites until they hold a shape. Gradually beat in 1 c. sugar, beating until mixture holds a peak. Whip 2 c. heavy cream until stiff. In a  large bowl, fold together beaten egg whites and whipped cream. Gently fold in cooled lemon mixture. Place in lined springform pan. Refrigerate overnight. When ready to serve, top with remaining cup of whipped cream and decorate with chocolate curls made from the chocolate bar. Makes 12 servings.

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