Lemon Mousse for a Crowd

1. 1

   Bring 2 inches water to a boil in bottom of a double-boiler.

2. 2

   In top of double-boiler, combine egg whites, sugar and lemon juice.

3. 3

   Place over boiling water.

4. 4

   With a large balloon whisk, whisk egg whites vigorously until smooth, airy and very thick, about 5 minutes.

5. 5

   Add corn syrup and whisk just until smooth, then remove from heat.

6. 6

   Transfer beaten whites to a large mixing bowl.

7. 7

   Cover and refrigerate about 1 hour.

8. 8

   Remove from refrigerator and add heavy cream.

9. 9

   Using an electric mixer, whisk until thick enough to hold stiff peaks, about 2 minutes.

10. 10

    Place in dessert cups or bowls, cover, and refrigerate 15 minutes to 1 hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.