Lemon Mousse Cake

Directions

1. 1
   Peel 3 lemons using a small, sharp knife.
2. 2
   ( I use a potaot peeler) Cut only the thin outer skin.
3. 3
   Set the peel from 2 lemons aside; discard peel from third lemon.
4. 4
   Now peel the white layer off the lemons, cutting through the thin membrane surrounding the flesh.
5. 5
   Discard the pith (the white layer) and slice the lemon into thin, uniform slices.
6. 6
   Discard any seeds.
7. 7
   Place the peel in the blender or food processor with the 1/4 cup water.
8. 8
   Puree together and place in a small,heavy saucepan with the sugar; stir to blend.
9. 9
   Boil 5 minutes without stirring until a syrup is formed; remove from heat.
10. 10
    Place the yolks in a mixing bowl and lightly beat with a whisk.
11. 11
    Very gradually add the hot sugar syrup to the egg yolks while beating with a whisk.
12. 12
    The hot syrup cooks the yolks, creating a custardlike consistancy.
13. 13
    Take care not to add the syrup all at once or it will scramble the eggs.
14. 14
    Whisk vigorously for 8-10 minutes or beat with an electric mixer until thick and light.
15. 15
    Place the lemon juice in a small bowl and sprinkle the gelatin on top;allow to stand 5 minutes to soften, stirring occasionally.
16. 16
    Place the bowl of softened gelatin in a pan of simmering water for 3 to 5 minutes or until gelatin is completely disolved.
17. 17
    Whip the cream until it forms soft peaks.
18. 18
    Stir the warm, disolved gelatin into the beaten egg mixture.
19. 19
    Gently fold in the whipped cream using an under-over motion with a spatula, turning the bowl with each stroke.
20. 20
    Pour the lemon mousse into the chocolate brownie crust-lined springform pan.
21. 21
    Smooth the top and carefully arrange the lemon slices in a circle on top of the lemon mousse in a circle close to the edge.
22. 22
    Cover with plastic wrap and chill for at least 6 hours or overnight.
23. 23
    Serve chilled.