Lemon Mousse for a Crowd

Ingredients

• 1 cup egg whites (from about 8 large eggs)
• 2 cups confectioners’ sugar
• ½ cup fresh lemon juice (from about 2 1/2 large lemons)
• 1 cup light corn syrup
• 3 cups heavy cream

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    225 calories; 13 grams fat; 8 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 0 grams dietary fiber; 25 grams sugars; 2 grams protein; 48 milligrams cholesterol; 44 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 9 cups (18 to 24 servings)

Preparation

1. Bring 2 inches water to a boil in bottom of a double-boiler. In top of double-boiler, combine egg whites, sugar and lemon juice. Place over boiling water. With a large balloon whisk, whisk egg whites vigorously until smooth, airy and very thick, about 5 minutes. Add corn syrup and whisk just until smooth, then remove from heat.
2. Transfer beaten whites to a large mixing bowl. Cover and refrigerate about 1 hour.
3. Remove from refrigerator and add heavy cream. Using an electric mixer, whisk until thick enough to hold stiff peaks, about 2 minutes. Place in dessert cups or bowls, cover, and refrigerate 15 minutes to 1 hour before serving.

15 minutes