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Lemon Mousse
Think ahead! This mousse needs to chill at least six hours or overnight!
Ingredients
3 egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup lemon juice
1 cup whipping cream
1/2 cup graham cracker crumbs
1/4 cup slivered almonds
Directions
Beat the whipping cream until stiff peaks form. Set aside.
Beat the egg yolks with an electric mixer until they become thick. Slowly pour in condensed milk. Beat well. Slowly add lemon juice and mix well to combine.
Fold about 1 1/4 cups of the whipped cream into the lemon mixture. Pour half the lemon mixture into a shallow baking dish. Top with half the crushed graham crackers. Pour remaining mousse on top. Top with the rest of the graham cracker crumbs and the slivered almonds. Chill at least six hours or overnight.
Suggestions
To serve, top each serving with a dollop of the reserved whipped cream.