Frosty Lemon Cheese Mousse

1-1/2 cups Graham cracker crumbs
1/4 cup butter
1/4 cup cinnamon sugar
1/4 cup sugar
1/4 cup lemon juice
2-3 teaspoons grated lemon rind if desired
4 egg yokes
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
Two 8-ounce packages cream cheese

Melt butter and stir in Graham cracker crumbs and cinnamon sugar until all crumbs are moistened. Spread half the crumb mixture bottom of 8 or 9 inch square pan and pat down with spoon. In medium sauce pan, blend together 1/4 cup sugar, lemon juice, lemon rinds and egg yolks. Stir with wire whisk over medium heat until mixture bubbles. Continue cooling 30 seconds. Remove from heat and continue stirring one minute. Set aside to cool. Whip egg whites and cream of tartar until frothy. Continue beating on high speed gradually adding 1/2 cup sugar until stiff peaks form. In medium bowl, whip cream cheese and lemon mixture. After blended, Continue to whip 5 minutes on high speed. Fold into egg whites, gently folding until thoroughly mixed. Pour into pan and cover with remaining cracker crumb mixture. Place in freezer approximately 4 hours.

Serves 9.

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Cajun Country -- New Iberia, Louisiana