Wow - found this in today's food section of the Reno Gazette-Journal. It sounds absolutely divine and I can't wait to try it.

LEMON DROP MOUSSE

For crust:

55 vanilla wafers, crushed

6 Tblsp. melted butter

20 lemon drop candies, finely crushed, divided

Combine crushed vanilla wafers with melted butter and 1/4 cup of the finely crushed candy (save remainder for decoration). Mix well, and then press into bottom of 9-inch springform pan. Refrigerate while proceeding with recipe.

For filling:

4 egg yolks

1/2 cup fresh lemon juice

5 tsp. minced lemon zest

2 Tblsp. white sugar

4 egg whites

1/8 tsp. cream of tartar

3/4 cup white sugar

1-1/2 cups whipping cream, whipped until stiff

Whisk together egg yolks, lemon juice, lemon zest and 2 Tblsp. sugar until smooth, then set aside. In separate bowl, beat egg whites until foamy. Sprinkle in cream of tartar and continue whipping until soft peaks form. Gradually add 3/4 cup sugar while continuing to whip to stiff peaks.

Fold egg yolk mixture into egg whites, and then gently fold in whipped cream until no streaks remain. Spoon this mixture into chilled crust and place in freezer.

For decoration:

1/2 cup whipping cream

3 Tblsp. light corn syrup

Whip remaining 1/2 cup whipping cream until it starts to thicken, then gradually add 3 Tblsp. light corn syrup and continue beating until stiff. Using a pastry bag, pipe whipped cream in decorative pattern onto chilled lemon mousse. Sprinkle top with reserved crushed candy. Freeze at least 8 hours before serving. Yields 16 servings.

Recipe courtesy of Kathleen Williams Miller.