---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 8 Servings
            -Bette Leland cgvh43b-
       3    Egg yolks
     1/2 c  Sugar
     1/2 c  Water
     1/4 ts Salt
       1 ts Unflavored gelatin
       4    Egg whites
   1 1/2 c  Heavy cream
       2    Lemons; zest and juice
     1/3 c  Sugar
            -SHORTBREAD CRUST-
     1/2 c  Butter; 1 stick
     1/3 c  Sugar
     1/4 ts Salt
       1    Egg
   1 1/4 c  Flour
      Mousse.  In large shallow bowl, mix yolks with sugar, water, salt and
   gelatin.  Whip constantly over boiling water until thick and lemon colored.
   Remove from heat. Add strained lemon juice and zest. Cool to room
   temperature; reserve.
      Whip egg whites with 1/4 cup sugar to soft peaks. Temper yolk-lemon
   mixture with large spoonful of whties. Fold in remainder; reserve.
      Whip cream with 1/3 cup sugar.  Fold into reserved lemon mixture. Pour
   into 10-inch springform pan with shortbread crust. Chill 2-3 hours. Remove
   from pan. Garnish with lemon twists. Cut into 8 slices. Serve with caramel
   sauce, if desired.
      Shortbread Crust.  Whip butter with sugar and salt until light and
   smooth.  Add egg, then flour.  Whip until fluffy. Spread into 10-inch
   springform pan. Bake at 300~ for 10 minutes. Cool.
      Lemon Mousse Cake has real zest--and juice--from fresh lemons. Mousse
   rests on rich, tender shortbread crust. Bette...NM