Tangy Lemon Mousse

Ingredients

  • ½ cup freshly-squeezed lemon juice
  • 2 tsp finely-grated lemon zest
  • 1 cup white granulated sugar
  • ¼ cup pasteurized egg product, or 2 pasteurized egg yolks, beaten
  • 1 pinch of salt
  • ¼ cup butter, melted
  • 2 cups heavy cream, whipped to soft peaks
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Method

  1. Combine all ingredients except for whipped cream.
  2. Gently fold in the whipped cream.
  3. Refrigerate for 20 minutes and serve.

Warnings

  • You can use regular unpasteurized eggs, but they carry a risk of contracting a food-borne illness.

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