Daine'S Lemon Mousse - cooking recipe

Ingredients

3 egg whites
1 envelope Knox gelatine (plain)
1/2 c. (generous) sugar
1/3 c. freshly squeezed lemon juice
1/3 c. cold water
1 c. boiling water

Preparation

Dissolve gelatine in the cold water; leave for 5 minutes.
Add lemon juice, hot water and sugar; cool.
Refrigerate until mixture starts to gel (but not completely gelled).
Whip the egg whites until foamy and stiff, then whip through gelatine mixture.
Combine both, mixing them well.
Put in a serving dish; refrigerate for an hour or more.