Lemon Mousse

Description
This dessert is for lemon lovers. Excellent as is, it also makes a great filling for a baked Atkins piecrust.

Ingredients
1 envelope unsweetened gelatin 1/4 cup fresh lemon juice 7 eggs, separated, at room temperature (see note) 6 packets sugar substitute (up to 10) 3 tablespoons Grand Marnier, or other orange flavored liqueur 1 1/2 cups heavy cream

Directions
1. In a medium bowl, dissolve gelatin in lemon juice. Set bowl over a saucepan of simmering water (water should not touch bowl). Whisk in egg yolks and sugar substitute; cook, whisking constantly, until a candy thermometer registers 170°F (about 4 minutes). Remove from heat; stir in orange liqueur. Transfer to a large bowl. 2. With an electric beater, beat egg whites until stiff peaks form; set aside. Whip cream until stiff peaks form. Fold egg whites into yolk-gelatin mixture until combined. 3. Gently fold in whipped cream. Taste for sweetness; adjust if necessary. 4. Cover with foil and refrigerate until well chilled. 5. Note: If you prefer not to consume uncooked egg whites, use a powdered egg white product (sold in the baking section of most supermarkets) instead.