The Brickyard Barn Inn's
Lemon Mousse Squares w/ Date-Walnut Crust
(Serves about 8-12 dessert size and 16-20 snack size)

Crust:
   3/4 cup flour
   1/4 cup packed dark brown sugar
   1/2 cup chopped walnuts
   1/4 cup (1/2 stick) butter, cut in small pieces
   1/2 cup chopped pitted dates
   1-teaspoon vanilla

Mousse:
   5 eggs, separated, room temperature
   10 tablespoons lemon juice
   2/3 cup sugar, divided
   2 teaspoons grated lemon peel
   2 teaspoons unflavored gelatin (KNOX) softened in 1-1/2 tablespoons water
   1 cup chilled whipping cream

For crust:
Preheat oven to 375 degrees. Generously butter an 8-inch square-baking pan (or you can use a 10 inch round springform pan). Combine all ingredients in food processor. Using on/off turns, blend until crumbly. Press into bottom and up sides of prepared pan. Bake until edges are light brown, about 8-10 minutes. Allow to cool.

For mousse:
Stir yolks, juice, 1/3 cup sugar and lemon peel in top of double boiler, mixing until sugar dissolves. Stir over simmering water until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes. Remove from over water. Add gelatin and stir until dissolved. Let stand until cool but not set.

Beat whites in large bowl until soft peaks form, gradually beating in remaining 1/3-cup sugar. Fold 1/4 into lemon mixture to lighten; gently fold in remaining whites. Whip 1-cup cream in another bowl until soft peaks form. Gently fold into lemon mixture. Spread mousse n crust-lined pan. Cover and refrigerate at least 5 hours.

Notes:
Can be used as a dessert or finger snack, depending upon how large the cut pieces are. Garnish with more whipped cream and strawberries, raspberries, mint, or strips of lemon peel. If serving as a dessert, a berry sauce could be used as an accompaniment.

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