Ingredients

2 1/2 teaspoons lemon rind -- finely grated , 1 cup whipping cream , 1 1/4 cups sugar , 3 tablespoons lemon juice

Method

1. Chill bowl and beaters for electric mixer in freezer until ready to use. , 2. Reserve 1/2 teaspoon of the grated lemon rind. In chilled bowl, whip remaining ingredients until light and fluffy. , 3. Serve in stemmed glasses or individual souffle dishes. Garnish with remaining grated lemon rind. , Makes 4 servings1/2 cup each. , * Timesaver Tip: Recipe can be prepared up to a day ahead and stored, covered, in refrigerator. If you make it more than an hour prior to serving, add 1 tablespoon sweetened condensed milk, which will stabilize the mousse and keep it from weeping. , Variation Prepare mousse using lime instead of lemon. Halve and seed two papayas, fluting edges. Using a pastry bag fitted with a star tip, pipe mousse into papaya halves. Garnish with lime slices.