Ingredients

4 eggs

¾ cup honey

2 teaspoons grated lemon peel

2 tablespoons lemon juice

1/8 teaspoon cream of tarter

1 ½ cups heavy or whipping cream, whipped

   Whipped cream (optional)

   Grated lemon peel (optional)

Directions

1.    Beat egg yolks lightly in saucepan; stir in honey. Cook over medium heat, stirring often, until slightly thickened. Remove from heat; stir in lemon peel and juice.

2.    Cool, then chill; stir until mixture mounds slightly when dropped from a spoon.

3.    Meanwhile, beat egg whites with cream of tarter until soft peaks form. Fold whipped cream, then egg whites into yolk mixture until no streaks of white remain.

4.    Turn into prepared soufflé dish. Cover; freeze overnight.

5.    To serve, gently free mousse from collar; remove collar. If desired, garnish mousse with dollops of whipped cream; sprinkle with grated lemon peel. Serve at once.

 

Good to know: If you do not have a soufflé dish that comes with its own collar, you may fit a 1-quart dish [Pyrex and Corningware work great] with a homemade collar. Use a sheet of waxed paper about 32 inches long. Fold in half lengthwise and wrap around the top of the dish, leaving an extension of about 2 inches above the rim. Secure with tape.