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.
 * 2) Set bowl over a saucepan of simmering water (water should not touch bowl).
 * 3) 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.
 * 4) Transfer to a large bowl.
 * 5) With an electric beater, beat egg whites until stiff peaks form; set aside.
 * 6) Whip cream until stiff peaks form. Fold egg whites into yolk-gelatin mixture until combined.
 * 7) Gently fold in whipped cream. Taste for sweetness; adjust if necessary.
 * 8) Cover with foil and refrigerate until well chilled.
 * 9) 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.