| T O P I C R E V I E W |
| Alee |
Posted - May 06 2008 : 07:11:15 AM
So this was supposed to be in a crust- like a cheese cake, but I don't have a spring form pan, so I decided the filling would be yummy and if I want the crust I can make it an then crumble it on top! Or serve
each slice on a loose crumble of the crust as garnishment under the pie!
Here's the recipe:
Mousse
3 each egg yolks
1/2 cup sugar
1/2 cup water
1/4 teaspoon salt
1 teaspoon Chill-Over
4 each egg whites
1 1/2 cups heavy whipping cream
2 each lemons zest and juice
1/3 cup sugar
2 tablespoons cornstarch
Shortbread Crust
1/2 cup butter
1/3 cup sugar
1/4 teaspoon salt
1 each egg
1 1/4 cups flour, all-purpose
Directions
mousse: In large shallow bowl, mix yolks with sugar, water, salt, Chill-Over, and cornstarch
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 whites.
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 degrees F for 10 minutes. Cool.
Alee
Farmgirl Sister #8
www.awarmheart.com
Please come visit Nora and me on our new blog:
www.farmgirlalee.blogspot.com |
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