Fresh Lemon Mousse


Servings: 6
4hrs 25mins
  • 3 egg yolks
  • 1⁄2 cup sugar
  • 2 lemons
  • 3 egg whites
  • 1⁄8 teaspoon salt
  • 1⁄2 cup whipping cream
  • Juice and grate the zest from the lemons.
  • Combine the egg yolks and sugar in a mixing bowl. Beat until thickened.
  • Stir in the lemon juice and lemon zest. Pour into a double boiler and simmer for 10 minutes, until thickened, whisking constantly. Let stand until cool.
  • Beat the egg whites and salt in a chilled mixing bowl until stiff peaks form. Fold into the lemon mixture. Chill for 2 hours.
  • Beat the whipping cream in a chilled mixing bowl until soft peaks form. Fold into lemon mixture. Chill until serving time.
  • To serve, spoon the mousse into individual dessert bowls.