Archive for July 19th, 2009

I have a friend from KPMG days, actually from Peat Marwick days whom I have been meeting for lunch every quarter. Everytime we meet, we alway say we should get together as couples, but it never happened, until now. They kindly invited us for dinner on Saturday evening, for which our contribution was a Frozen Lemon Mousse (originally from Martha Stewart, but I made a slightly healthier version).

Frozen Lemon Mousse

Frozen Lemon Mousse


  • 2 large eggs separated
  • Pinch of cream of tartar
  • rind of 2 fresh lemons
  • Juice of 2 fresh lemons
  • 1/4 cup superfine sugar
  • 1/2 whipping cream
  • 1 cup graham cracker crumbs
  • 1/4 unsweetened coconut
  • 1/4 cup brown sugar
  • 1/4 cup melted unsalted butter
  • Strawberries, mint and lemon zest as garish
  1. Combine melted butter, graham cracker crumbs, coconut and brown sugar until moist.
  2. Press into the bottom of an 8″ spring form pan.
  3. Bake for 10 minutes on 350°F and allow to cool completely.
  4. Warm the juice of two lemons and the sugar in the top of a double boiler, until sugar has melted completely.
  5. Slightly beat the egg yolks and pour a little of the warm lemon juice to bring up to temperature. Add remaining egg mixter to lemon juice and return to double boiler, stir until thickened (about 2 minutes).
  6. Add lemon rind and allow to cool completely.
  7. Whip egg whites until firm (adding a pinch of cream of tartar).
  8. Whip whipping cream until firm.
  9. Fold both whipped egg whites and whipping cream into the lemon curd mixture until smooth.
  10. Pour into the cooled spring-form pan with the graham cracker crust.
  11. Freeze until solid. About 1/2 hour before serving, remove from freezer and refrigerate so it is easier to cut into and eat.
  12. Enjoy!

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