Cookbook:Tangy Lemon Mousse

Cookbook | Ingredients | Recipes

Ingredients

• 1/2 cup freshly squeezed lemon juice
• 2 tsp finely grated lemon zest
• 1 cup sugar
• 2 cups heavy cream, beaten to soft peaks
• 1/4 cup pasteurized egg product, or 2 pasteurized egg yolks, beaten
• Pinch of salt
• 1/4 cup butter, melted

Procedure

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

Warnings

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.