Submitted by Brendas

Try this lemon mousse for something light, fluffy and melt in your mouth delicious! Simple, easy and fresh.

Directions

1. Mix crushed graham crackers and melted margarine.

Press into the bottom of a 9×13 pan or 10″ round pan (springform is easiest to serve). Reserve some to crumble on top of the mousse.

3. Whip egg whites to make a snow. When stiff add sugar then lower the speed of the mixer.

4. Add yolks, lemon zest and juice.

5. Fold in whip.

6. Pour over crumbs and sprinkle the reserved crumbs on top.

7. Freeze!

8. Remove from the freezer a few minutes before serving to soften.

Notes:

Half the recipe for 12 ramekins.

Recipe tags

Brendas Dairy free Freezer-friendly dessert Frozen desserts Ice cream pie Lemons Mousse Non-dairy desserts