Fresh Lemon Mousse

1. 1

   Juice and grate the zest from the lemons.

2. 2

   Combine the egg yolks and sugar in a mixing bowl. Beat until thickened.

3. 3

   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.

4. 4

   Beat the egg whites and salt in a chilled mixing bowl until stiff peaks form. Fold into the lemon mixture. Chill for 2 hours.

5. 5

   Beat the whipping cream in a chilled mixing bowl until soft peaks form. Fold into lemon mixture. Chill until serving time.

6. 6

   To serve, spoon the mousse into individual dessert bowls.

No additional tips available.