FROZEN LEMON MOUSSE CAKE
Yield 1
Number Of Ingredients 14
Steps:
- Crust: -Put graham crumbs, almonds, lemon rind and almond extract in bowl and toss to combine -Add butter to moisten then press into prepared springform pan _bake at 350 degrees about 10 minutes until firm Lemon Curd Filling: -In a metal bowl on double boiler, whisk together eggs, egg yolks, 1 cup of the sugar. lemon rind and juice; cook, stirring often, until translucent and thich enough to mound on spoon, about 20 minutes -scrape into a large bowl and place plastic wrap directly onto surface -refridgerate until cold, about one hour -In bowl beat egg whites until soft peaks form then beat in remaining sugar 1 Tbsp at a time, until stiff peaks form -In another bowl, whip cream then fold in lemon curd filling -Fold in one-third of the egg whites; fold in remaining whites -Scrape into pan and smooth top and freeze
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