This is a nice, light dessert that’s good any time of year. The only thing hard about this recipe is finding kosher unflavored gelatin, if that’s important to you. The recipe was originally for “lime mousse” and it’s really delicious with lime too — but I almost always have lemon zest on hand, and rarely lime zest. The recipe is also easy to halve if you want to make less.
6 eggs, separated
¾ cup sugar
¾ cup lemon (or lime) juice
1½ Tbs. butter or margarine
1 Tbs. grated lemon(or lime) zest
1½ tsp. unflavored gelatin
½ tsp. vanilla
If you use fresh lemons or limes grade the rind for zest before you squeeze for juice.
Combine the egg yolks, sugar, half a cup of the juice, butter and 1½ tsp. of the zest in the top of a double boiler. Cook over simmering water, stirring constantly, until the mixture is thick. Remove from the heat.
Soften the gelatin the remaining lemon or lime juice and dissolve over a pan of hot water. Stir in the egg yolk mixture. Set aside.
Beat the egg whites until stiff. Stir the vanilla into the yolk mixture, then fold in the egg whites. Pour into serving dishes and sprinkle with the remaining zest. Chill several hours before serving.