Lemon Mousse

1. 1

   Beat eggs and sugar until pale, about 5 minutes.

2. 2

   Beat butter into sugar mixture in a thin stream.

3. 3

   Add lemon juice.

4. 4

   Pour into top of double-boiler.

5. 5

   Cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes. Add lemon zest (but not if you want a smooth custard).

6. 6

   Transfer custard to a medium bowl, place piece of plastic wrap directly onto surface of custard to prevent skin from forming and refrigerate atleast two hours.

7. 7

   Beat cream until soft peaks form.

8. 8

   Fold into chilled custard.

9. 9

   Serve in stemmed glasses, garnished with mint.

No additional tips available.