Cookbook:Tangy Lemon Mousse

Cookbook | Ingredients | Recipes


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


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


  • The reason I am using pasteurized egg is because I wouldn't want anyone to get sick. You could use regular eggs, but remember there are risks associated with doing so.