FROZEN LEMON MOUSSE- SHIRLEY REEVES
Steps:
- Line bottom and sides of 8 or 9 inch spring form pan wih wafers. Combine next four ingredients in large bowl and blend well. Let stand at room temp. Beat egg whites til foamy. Add cream of tartar and salt and continue beating until soft peaks form. Gradually add remaining sugar, beating constantly until stiff and glossy. Whip cream til stiff. Gently fold whites and cream into yolk mixture. Carefully spoon into pan. Cover with foil and freeze overnight. Let mousse soften in frig about 60 min. before serving.
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