August 12....a perfect excuse to make frozen lemon mousse...straight from the pages of Real Simple into the pots and pans of my house and ultimately, into my tummy!


1/4 cup lemon juice
4 large egg yolks
5 tablespoons sugar
4 tablespoons unsalted butter, chilled and cut into cubes
1/4 cup heavy cream

In a small, heavy bottomed pan, combine the lemon juice, egg yolks and sugar and stir over medium-low heat for about 5-6 minutes until it gets a little thicker. Then remove the pan from heat and pour the contents into a larger bowl, running it through a strainer. You'll need this - it may look like there are little egg bits if you accidentally got any white in with the yolk. Strain all that out.

Dump in the butter and stir it until it all melts.

Cover the bowl with saran wrap, pressing the wrap onto the surface of the lemon stuff, to eliminate air bubbles. Refrigerate for 30 minutes.

Meanwhile, beat the cream with an electric mixer until it forms stiff peaks. Fold the whipped cream into the lemon mixture until well combined. Then divide the scrumptious looking mousse into a lined muffin tin (it makes six) or six 4-oz ramekins. Freeze for 2 hours. Then savor...