Lemon Butter Mousse

Directions

In a small heatproof bowl, stir together the ⅓ cup lemon juice and the lemon zest.

Sprinkle on the gelatin and set aside to soften for 10 minutes.

Set the bowl in a saucepan of hot water over low heat and stir to dissolve the gelatin.

Remove from the heat and let cool to room temperature.

In a large bowl, whip cream until just stiff.

Cover and refrigerate until needed.

In a deep bowl, combine egg whites with the salt.

Beat until soft peaks form.

Gradually add 1 cup of the confectioners’ sugar and beat until stiff peaks form.

In another bowl, beat the butter until soft and fluffy.

Add 1 cup of the confectioners’ sugar and beat until smooth.

One at a time, add the egg yolks, alternating with the dissolved gelatin and the remaining 1 cup confectioners’ sugar.

Continue to beat until smooth. Fold in one-third of the egg whites.

Quickly but gently fold in the remaining egg whites.

Beat the remaining lemon juice into the whipped cream and fold into the mousse.

Turn into a serving dish or stemmed wine glasses, cover and refrigerate until chilled and set, about 3 hours.