Ingredients:

                             Sour Cream Pound Cake
·                       (s) all-purpose flour
·                       sugar
·                       1 teaspoon(s) grated orange zest (optional...not in our Mail order dessert)
·                       1/4 teaspoon(s) salt
·                       unsalted butter softened
·                        egg

     Strawberry Mousse

                        White chocolate silk
                        Heavy Cream

     Strawberry Mousse filling:  Place lemon silk in microwavable bowl and melt slowly just until soft and a bit fluid.  BE SURE "NOT" TO OVERHEAT!  Add cream and mix with a spatula and be sure to fold cream and not mix air into the silk.  Place filling into "COOLED" shell and refrigerate for at least 6 hours or you can freeze to use at a later date.

     Strawberry Topping:   Sprinkle sugar over tart filling to within 1 inch of crust or wrap the crust with foil and take the sugar all the way to the edge. Brûlée with a propane torch, several inches above sugar, until it bubbles and is caramelized. Refrigerate 10 minutes for topping to harden.

     Alternative Toppings:  You may also place the fruit of your choice over the top of your lemon silk instead of the sugar.  Some of my favorites are strawberries, raspberries, marionberries  or blueberries.  You can also mix several of your favorite berries and then sprinkle powder sugar over the berries just before serving.  This is one of my favorite springtime desserts and one that we always have for our families Easter table.

   Bon Appetit,
  Phyllis Buzzini
  For assitance or questions you may have please feel free to email us recipe.help@alaskasilkpie.com