Categories: Desserts 
      Yield: 12 servings 
  
    1/3 c  Fresh lemon juice; PLUS: 
      3 tb Fresh lemon juice 
      1 ts Finely grated lemon zest 
    1/4 oz Unflavored gelatin 
      1 c  Heavy cream 
      6    Eggs; separated, room temp. 
    1/4 ts Salt 
      3 c  Sifted confectioners' sugar 
    1/4 lb Unsalted butter; room temp. 
  
  In a small heatproof bowl, stir together the first amount of 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. 
   
  Serves 10 to 12 Recipe by Jim Fobel 
   
  Great Recipes - ISBN: 0-916103-04-8