No cooking is needed for this fabulous dessert. You can make it whenever you have time, and it can be frozen for months. It serves more than 8, so you may be able to return some of it to the freezer for a great last minute dessert for another meal.

1 3/4 c. crushed vanilla wafers
1 1/2 c. sugar
1/2 c. & 1 tbsp. lemon juice
3 c. heavy cream
6 eggs, separated
1/4 tsp. salt

Line bottom of ungreased 9 inch springform pan with 1 cup of the crumbs. Dissolve sugar in lemon juice and stir. Whip cream and refrigerate. Beat egg yolks slightly with salt. Add to lemon mixture and beat thoroughly until thick. Fold in whipped cream. Beat whites until stiff but not dry, and fold into mixture until thoroughly combined. Pour into pan. Top with remaining crumbs. Wrap and freeze. Unmold, rewrap and return to freezer.

Remove from freezer, unwrap, place on serving platter and refrigerate 2 1/2 to 3 hours before serving. Any leftover mousse can be frozen again, but return to the freezer before it loses its shape.