Lemon mousse with ginger crumb

Instructions

1. Whisk egg yolks, lemon juice, sweetener and oil spread in a small saucepan over medium-low heat for 2-3 minutes, until spread melts and mixture combines. Whisk in cornflour. Continue to cook, whisking constantly, until mixture boils and thickens. Remove from heat and strain into a large bowl. Cover and cool slightly, then refrigerate for 1-2 hours, until cold.
2. Beat egg whites in a medium bowl with electric beaters until stiff peaks form. Using a large metal spoon or rubber spatula, fold one-third of the egg whites through the chilled lemon mixture, then gently fold through the remaining egg whites. Spoon evenly into 4 small dessert glasses. Refrigerate for about 3 hours or until set.
3. Process biscuit in a small food processor to form coarse crumbs (or place in reusable snap-lock bag and crush with a rolling pin). Sprinkle biscuit crumbs evenly over mousse just before serving.