Lemon Mousse

Directions

1. 1
   Seperate eggs, whisk yolk with the sugar until creamy. Grate lemon rind finely, squeeze juice from both lemons and add to the egg mixture.
2. 2
   Put gelatine in a small bowl/cup with cold water, leave to stand for 3 minutes to become sponge. Stand bowl in pan of simmering water, to dissolve gelatine. Cool slightly and stir into lemon mixture, leave for a few minutes until mixture begins to set. Whisk egg whites until stiff and fold into the lemon mixture. Put into straight sided bowl. Canbe frozen or refrigerated for a couple of hours until set.