Cookbook:Tangy Lemon Mousse

Tangy Lemon Mousse
Category	Dessert recipes
Difficulty

Cookbook | Ingredients | Recipes

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

Procedure

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.