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Cook the Book: Fresh Lemon Mousse

Traditionally, we like to end our heavy holiday meals with even heavier desserts. This year, consider staving off food coma with Ina Garten's tangy lemon mousse.

The recipe is not what you'd call light (it's made with heavy cream and garnished with more heavy cream), but beaten egg whites give the illusion of airiness. Plus, nothing cuts through a rich dinner like a sharp burst of citrus.

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