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Lemon Mousse

A quick and easy dessert with all the lemon zest you crave.

Nutrition Facts: Carbohydrates 19.6g; Carbohydrates 4.9g per serving
Yield: Serves 4


  • 4 egg yolks
  • 1/2 cup Splenda
  • Grated zest and juice of 1 lemon
  • 4 egg whites, room temp
  • 1/2 cup heavy cream


  1. Place yolks, Splenda, rind and juice in a double boiler over simmering water
  2. Whisk constantly for 10 minutes until thick
  3. Remove from heat & refrigerate for 30 minutes
  4. Beat cream until stiff
  5. In another bowl, beat egg whites until stiff
  6. Fold lemon mixture into cream and then egg whites into cream
  7. Spoon into glasses & chill

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