Cookbook:Tangy Lemon Mousse

Cookbook | Ingredients | Recipes


  • 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


  1. Combine all ingredients except for cream. Gently fold in cream. 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.