Frozen Lemon Mousse

Ingredients:

• 4 eggs, separated
• 1 cup sugar, divided
• 1/2 cup freshly squeezed lemon juice
• grated zest of 4 lemons
• 1 1/2 cups heavy cream, whipped

Instructions:

Beat yolks with 1/4 cup sugar until pale and thick; transfer mixture to a small saucepan; add lemon juice and cook over low heat. Stir in zest, set aside.

Beat egg whites with remaining 3/4 cup sugar until they are a marshmallow-like consistency. Gently fold whites into cooled lemon mixture.

Fold in whipped cream. Pour into 1 1/2 - to 2 quart serving dish or individual cups and freeze. Serve frozen with blueberry, blackberry or raspberry sauce.