Hot Lemon Mousse

 

4 tablespoons unsalted butter, plus butter for souffle dishes
2/3 cup sugar, plus sugar for souffle dishes
5 tablespoons lemon liqueur
4 egg yolks
finely grated zest of 2 lemons
5 egg whites
pinch of salt

Butter four 1/2-cup souffle dishes and sprinkle them with sugar.

In a 2 1/2-quart saucepan over medium heat, combine butter, 1/3 cup of sugar and the lemon liqueur. Bring just to a boil, stirring, and remove pan from heat.

Add the yolks, one at a time, mixing thoroughly after each addition. Stir in the lemon zest. Over medium-low heat, cook, stirring constantly, until the mixture thickens, about 7 to 10 minutes. Cover and set aside.

Preheat oven to 400 degrees.

In a medium bowl, beat egg whites with salt with an electric mixer until they form solf peaks. Sprinkle with the remaining 1/3 cup sugar and continue beating until glossy, about 30 seconds more.

Fold 1/4 of the whites into lemon mixture, then gently fold in the remaining whites until thoroughly blended.

Divide mixture among souffle dishes and smooth the tops. Bakes until puffed and golden, about 12 to 15 minutes. Serve immediately. Serves 4.

Copyright 1995, The Associated Press

-Recipe from Il Liquore di Sorrento Lemon Liqueur