Easy Lemon Mousse

1. 1

   Place egg yolks, honey, lemon rind and lemon juice in the top of a double boiler over simmering water.

2. 2

   Whisk constantly for about 10 minutes until the mixture thickens.

3. 3

   Remove from heat and chill in the refrigerator for about 30 minutes.

4. 4

   Meanwhile, beat cream until stiff.

5. 5

   In a separate clean bowl, beat egg whites with sea salt until stiff.

6. 6

   Fold lemon mixture into cream.

7. 7

   Fold egg whites into cream and lemon mixture.

8. 8

   Spoon into individual parfait glasses and chill well before serving.

9. 9

   Note: You can make Lime Mousse too using the rind and juice or 3 limes instead of lemons.

No additional tips available.